Spinach Cottage Cheese Souffle Salad - cooking recipe

Ingredients

1 (3 oz.) pkg. lemon gelatin
1 c. hot water
1 1/2 tsp. vinegar or lemon juice
1/2 c. mayonnaise
salt and pepper to taste
1 c. celery, diced
1 c. raw chopped spinach
1 tsp. finely chopped onion
3/4 c. cottage cheese

Preparation

Dissolve gelatin in hot water; cool.
Add the next two ingredients and blend well with rotary beater.
Pour into refrigerator tray and quick chill in freezer for 15 to 20 minutes until firm one inch from edge, but soft in the center.
Put into bowl and beat until fluffy.
Fold in celery, spinach, onion and cottage cheese.
Pour into a 1-quart mold or individual molds. Chill in refrigerator.
Unmold; garnish with radish roses, spinach leaves and parsley.