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Spinach Salad Ring Recipe

I've been serving this salad on special occasions for more than 20 years. It's a new and interesting way to eat spinach.

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Spinach Salad Ring Recipe

Prep: 30 min. + chilling

Yield: 10-12 Servings

30 30

Ingredients

2 envelopes unflavored gelatin
1 can (10-1/2 ounces) condensed beef broth, undiluted
1/4 cup water
2 tablespoons lemon juice
1/2 teaspoon salt
1 cup mayonnaise
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
4 hard-cooked eggs, chopped
1/4 pound sliced bacon, cooked and crumbled
1/4 cup thinly sliced green onions
Cherry tomatoes, optional

Directions

In a saucepan, sprinkle gelatin over broth; let stand for 5 minutes. Cook over low heat until gelatin is dissolved. Add water, lemon juice and salt; mix well.
Place mayonnaise in a bowl. Gradually add broth mixture, stirring constantly until smooth. Chill until slightly thickened, about 40 minutes. Fold in spinach, eggs, bacon and onions. pour into an greased 6-cup mold. Chill until firm.
When ready to serve, unmold onto a platter; garnish with tomatoes if desired. Yield: 10-12 servings.

Nutritional Facts 1 serving (3/4 cup) equals 192 calories, 18 g fat (3 g saturated fat), 80 mg cholesterol, 480 mg sodium, 2 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Spinach Salad Ring in Home-Style Soups, Salad and Sandwiches Cookbook , p70