Uncle Bills Blueberryspinach Salad Recipes

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BLUEBERRY SPINACH SALAD



Blueberry Spinach Salad image

A lovely salad with fresh blueberries, candied pecans, and blue cheese. The homemade salad dressing is the best and brings the flavors together nicely!

Provided by Kathi Crawford

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 10m

Yield 6

Number Of Ingredients 8

3 tablespoons red wine vinegar
½ cup olive oil
1 teaspoon Dijon mustard
1 teaspoon white sugar
1 pound fresh spinach
1 pint fresh blueberries
4 ounces crumbled blue cheese
4 ounces candied pecans

Steps:

  • Combine vinegar, oil, mustard, and sugar in a jar with a tight-fitting lid; shake well.
  • Toss spinach, blueberries, blue cheese, and candied pecans in a large salad bowl. Drizzle with dressing and toss gently; serve immediately.

Nutrition Facts : Calories 374.6 calories, Carbohydrate 19.2 g, Cholesterol 14.2 mg, Fat 28.6 g, Fiber 4.9 g, Protein 13.2 g, SaturatedFat 7 g, Sodium 439.5 mg, Sugar 9.4 g

UNCLE BILL'S PETITE PEA SALAD



Uncle Bill's Petite Pea Salad image

A very light salad to add to any dinner meals. I developed this recipe in 1995 and it has been a highly rated salad.

Provided by William Uncle Bill

Categories     Vegetable

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 7

2 cups frozen tiny peas (whole)
1/2 cup sour cream
1/2 cup mayonnaise
2 teaspoons dried dill weed
2 tablespoons finely chopped onions
4 tablespoons finely chopped celery
3 slices bacon, fried until crispy

Steps:

  • In a microwave-proof dish, microwave peas on HIGH (full power) for 2 minutes; stir.
  • Continue to microwave for an additional 2 minutes on HIGH (full power).
  • Drain and cool completely with cold water and ice cubes; then drain.
  • In a large mixing bowl, mix together peas, sour cream, mayonnaise, dill weed, onions and celery and mix well to blend.
  • Chill for at least 30 minutes in refrigerator.
  • Meanwhile, fry bacon until well done and crispy; DO NOT BURN.
  • Place fried bacon on paper toweling to drain.
  • Crumble bacon and garnish salad when serving.

UNCLE BILL'S BLUEBERRY FILLING FOR PEROGIES



Uncle Bill's Blueberry Filling for Perogies image

Make and share this Uncle Bill's Blueberry Filling for Perogies recipe from Food.com.

Provided by William Uncle Bill

Categories     Berries

Time 15m

Yield 16 perogies

Number Of Ingredients 6

3 cups blueberries (fresh or frozen)
1 1/4 cups granulated sugar
1/3 cup tapioca starch
2 teaspoons lemon juice
1/2 cup granulated sugar
1/4 cup tapioca starch

Steps:

  • If you are using frozen berries, thaw first before using.
  • In a bowl, mix together sugar and tapioca starch, mix well.
  • Place blueberries in a large bowl and pour sugar/tapicoa mixture over and mix well to coat.
  • Now add lemon juice and mix well.
  • In a smaller mixing bowl, mix together 1/2 cup granulated sugar and 1/4 cup tapioca starch.
  • Prepare dough rounds to use in your Mini Form.
  • Place dough over Mini Form.
  • Sprinkle 1/4 teaspoon of sugar/tapioca starch mixture over the middle of the dough in the Mini Form.
  • Now add 1 tablespoon of blueberries and close Mini Form, remove excess dough.
  • Continue with the remainder of the blueberry mixture.

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