Florentine Salad - cooking recipe

Ingredients

1 (3 oz.) pkg. lemon jello
1 c. hot water
1 (10 oz.) pkg. frozen chopped spinach, defrosted and drained well
1 c. large curd cottage cheese
1 c. mayonnaise
1/4 tsp. wine vinegar (or cider vinegar)
1/2 c. chopped parsley
1 Tbsp. chopped onion

Preparation

Dissolve jello in hot water.
Cool.
Just before it sets, mix in remaining ingredients.
Pour into 8-inch square pan or individual molds.
Chill until set.
Cut into strips or squares and serve on lettuce leaves.
Serves 6 to 8.