Cottage Cheese Souffle Salad
1 pkge. Lemon Jello
1 cup hot water
1/2 cup cold water
1 tbsp. vinegar
1/2 cup mayonnaise
1/4 tsp. salt
Dash of pepper
1 cup chopped raw or cooked spinach
3/4 cup cottage cheese
1/3 cup diced celery
1 tbsp. chopped onion
Dissolve the lemon Jello In 1 cup hot water; add 1/2 cup cold water. Add vinegar, mayonnaise, salt and pepper. Blend well with a rotary beater.Pour into refrigerator freezing tray. Chill until firm about 1 Inch from edge but soft in center. Turn mixture into bowl and whip with rotary beater until fluffy. Fold In chopped raw spinach, cottage cheese, diced celery and chopped onion. Pour into individual molds and chill until firm. Unmold and garnish. Serve with mayonnaise. Serves 4 to 6.
