Congealed Spinach Salad
Created by acerast on March 6, 2013
- Servings: 8
- Prep Time: 30m
- Cook Time: 12h
- Recipe #8495
Ingredients
- 1 (3 ounce) package lemon gelatin
- 3/4 cup boiling water
- 1 cup cold water
- 1 1/2 teaspoons vinegar
- 1/2 cup mayonnaise
- 1/2 teaspoon salt
- 1/3 cup celery, chopped
- 1 tablespoon onion, minced
- 1 (10 ounce) package frozen spinach, thawed
- 3/4 cup cottage cheese
- Lettuce (optional garnish)
How to Make
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Step 1: In a large bowl, dissolve the gelatin in 3/4 cup boiling water. Add 1 cup cold water.
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Step 2: Stir in the vinegar, mayonnaise and salt.
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Step 3: Refrigerate until the edges begin to become firm.
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Step 4: Remove from refrigerator and beat until fluffy.
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Step 5: Squeeze liquid from spinach.
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Step 6: Add celery, onion, spinach and cottage cheese to gelatin mixture.
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Step 7: Lightly grease a 1 quart mold or pan. (See "what else you will need" for ideas).
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Step 8: Spoon spinach mixture into the mold.
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Step 9: Cover with plastic wrap and chill over night.
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Step 10: Serve cold on a lettuce lined plates.
Nutritional Facts
- 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