Molded Spinach Salad – a delicious recipe with lemon jello, vinegar, mayonnaise, salt, chopped spinach, cottage cheese. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Dissolve jello in 1 cup hot water.
2
Add 1/2 cup cold water, vinegar, mayonnaise, 1/4 teaspoon salt and dash of pepper.
3
Blend well with rotary beater.
4
Pour into tray for refrigerator freezing. Quick chill in freezing unit without changing control for 15 to 20 minutes or until firm, about 1-inch from edge but soft in center.
5
Turn mixture into bowl and whip with rotary beater until fluffy.
6
Fold in spinach (thin small pieces), cottage cheese, celery and onion.
7
Pour into individual molds.
8
Chill until firm in refrigerator (not freezing unit) 30 to 60 minutes.
9
Unmold and garnish with salad greens and optional tomato wedges.
10
Serve with additional mayonnaise.
419
kcal
Calories
37
g
Fat
9
g
Carbs
14
g
Protein
FatCarbsProtein
* 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 8 ingredients. The key ingredients include: 1 pkg. lemon jello, 1 1/2 Tbsp. vinegar, 1/2 c. mayonnaise, salt and pepper, and more.
Yes, Molded 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.
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