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Molded Spinach Cottage Cheese Salad

Mormon.Cook's picture
Ingredients
  Frozen chopped spinach/1 cup cooked, fresh spinach, chopped 10 Ounce
  Unflavored gelatin 1 Tablespoon
  Water 3⁄4 Cup (12 tbs)
  Chicken bouillon cubes 2
  Lemon juice 2 Tablespoon
  Sour cream 1⁄2 Cup (8 tbs)
  Small curd cottage cheese 1 1⁄2 Cup (24 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Minced green onion 2 Tablespoon
Directions

Cook and drain spinach. Reserve drained liquid and add water to make 1/2 cup. Set aside. Soften gelatin in 3/4 cup water in small saucepan. Add bouillon cubes and place over low heat; stir until gelatin and bouillon cubes are dissolved. Remove from heat; stir into spinach. Add reserved liquid and lemon juice. Set aside. Blend sour cream into cottage cheese. Add the gelatin mixture. Stir in the chopped celery, green pepper, and green onion. Chill until firm. Unmold onto chilled platter and surround with hard-cooked egg halves or deviled eggs, if desired. Or cut into squares and serve on salad greens, or unmold individual salads.

Recipe Summary

Cuisine: 
American
Servings: 
10

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