Congealed Spinach Salad

READY IN: 12hrs 15mins
Recipe by Acerast

A unique way to serve spinach, this refreshing salad was a specialty of Miss Gay in our church 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.

Top Review by free-free

De-Lite-ful!!! & FUN!!! I have never made something like this jello/spinach salad. I found it to be wonderfully refreshing - LOVED the lemon!!! I added a bit of lemon zest in with the onion and celery...LOVED the bit of crunch in with the tarty creaminess...LOVED the spinach!!! I poured mine into a silicone rose bud shape mold to increase the fun factor...this was a cool surprise on a hot day!!! A winner - THANKS for sharing such a fun and tasty idea!!

Ingredients Nutrition

Directions

  1. In a large bowl, dissolve the gelatin in 3/4 cup boiling water.
  2. Add 1 cup cold water.
  3. Stir in the vinegar, mayonnaise and salt.
  4. Refrigerate until the edges begin to become firm.
  5. Beat until fluffy.
  6. Squeeze liquid from spinach.
  7. Add celery, onion, spinach and cottage cheese to gelatin mixture.
  8. Lightly grease a 1 quart 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.
  9. Spoon spinach mixture into the mold.
  10. Cover with plastic wrap and chill over night.
  11. Serve cold on a lettuce lined plate.

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