Florentine Salad

Lois Conley

1 3-oz. pkg lemon gelatin
1 cup hot water ONLY
1 10-oz. pkg frozen chopped spinach, defrosted and well-drained (I squeeze into little balls in my hands)
3/4 cup mayonnaise
1 cup large curd cottage cheese
1/4 teaspoon wine vinegar
1/2 cup chopped parsley
1 tablespoon chopped onion

Dissolve gelatin in hot water. Cool. Just before gelatin sets mix in remaining ingredients. Pour into an 8-inch square pan or individual molds. Chill until set. Cut into strips or squares. I always double this recipe and put it in a 9-inch square 2-inch deep Pyrex dish. I think that's the size; anyway it's bigger than 8x8.


May 2005