Congealed Spinach Salad
Recipe: #8495
March 06, 2013
Categories: Salads, Gelatin Salad, Cheese, Spinach Southern, Gelatin/Jello, more
"In years past a special meal was not complete without a congealed salad. This refreshing salad was a specialty of Gay Bjorkholm from our church when we lived in Tennessee. She always shared delicious food and set a beautiful table. This is made ahead the night before so you'll have plenty of time to set a beautiful table too."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (140.4 g)
- Calories 227.3
- Total Fat - 6.1 g
- Saturated Fat - 1.4 g
- Cholesterol - 6.7 mg
- Sodium - 267.2 mg
- Total Carbohydrate - 35.5 g
- Dietary Fiber - 4.2 g
- Sugars - 1.8 g
- Protein - 7.6 g
- Calcium - 40.5 mg
- Iron - 1 mg
- Vitamin C - 1.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a large bowl, dissolve the gelatin in 3/4 cup boiling water. Add 1 cup cold water.
Step 2
Stir in the vinegar, mayonnaise and salt.
Step 3
Refrigerate until the edges begin to become firm.
Step 4
Remove from refrigerator and beat until fluffy.
Step 5
Squeeze liquid from spinach.
Step 6
Add celery, onion, spinach and cottage cheese to gelatin mixture.
Step 7
Lightly grease a 1 quart mold or pan. (See "what else you will need" for ideas).
Step 8
Spoon spinach mixture into the mold.
Step 9
Cover with plastic wrap and chill over night.
Step 10
Serve cold on a lettuce lined plates.
Tips
- Concerning the mold: A ring shape is nice for serving wedges however slices from a bread pan or squares from a 8x8 baking dish are nice too. You may also experiment with eight 4-ounce custard cups.
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