Jelled Spinach Salad

Name: Jelled Spinach Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pkg. lemon jello; 1 c. hot water; 1/2 c. mayonnaise; 1/2 c. cold water; 2 tsp. lemon juice; 1/3 c. chopped celery; 3/4 c. cottage cheese; 1 c. fresh spinach, cut into small pieces; dash cayenne pepper; 2 tsp. minced onion; 1/4 tsp. salt

Eats Now Editorial Team · 418 kcal · Salads

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Jelled Spinach Salad – a delicious recipe with lemon jello, water, mayonnaise, cold water, lemon juice, celery. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

1 pkg. lemon jello
1 c. hot water
1/2 c. mayonnaise
1/2 c. cold water
2 tsp. lemon juice
1/3 c. chopped celery
3/4 c. cottage cheese
1 c. fresh spinach, cut into small pieces
dash cayenne pepper
2 tsp. minced onion
1/4 tsp. salt

1
Dissolve lemon jello in hot water and then add next three ingredients.
2
Place in freezer until set.
3
Transfer to mixing bowl and whip with beater.
4
Add celery, cottage cheese, spinach, cayenne, onion and salt.
5
Mix thoroughly and chill.
6
Serve cold. Serves 9 to 12.

418

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pkg. lemon jello, 1 c. hot water, 1/2 c. mayonnaise, 1/2 c. cold water, and more.

Yes, Jelled Spinach Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Quick Info

Servings
4 servings
Calories
418 kcal
Category
Salads

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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