Congealed Spinach Salad - cooking recipe

Ingredients

1 (3 ounce) package lemon gelatin
3/4 cup boiling water
1 cup cold water
1 1/2 teaspoons vinegar
1/2 cup mayonnaise
1/2 teaspoon salt
1/3 cup celery, chopped
1 tablespoon onion, minced
1 (10 ounce) package frozen spinach, thawed
3/4 cup cottage cheese
lettuce (optional garnish)

Preparation

In a large bowl, dissolve the gelatin in 3/4 cup boiling water.
Add 1 cup cold water.
Stir in the vinegar, mayonnaise and salt.
Refrigerate until the edges begin to become firm.
Beat until fluffy.
Squeeze liquid from spinach.
Add celery, onion, spinach and cottage cheese to gelatin mixture.
Lightly grease a 1 quart mold. A ring shape is nice for serving wedges however slices from a bread pan or squares from a 8x8 baking dish are nice too.
Spoon spinach mixture into the mold.
Cover with plastic wrap and chill over night.
Serve cold on a lettuce lined plate.