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Spinach Salad Ring Recipe

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I've been serving this salad on special occasions for more than 20 years. It's a new and interesting way to eat spinach.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
10-12 servings
TOTAL TIME:
Prep: 30 min. + chilling

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.
Originally published as Spinach Salad Ring in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p70

Nutritional Facts

3/4 cup: 192 calories, 18g fat (3g saturated fat), 80mg cholesterol, 480mg sodium, 2g carbohydrate (0 sugars, 1g fiber), 5g protein.

  • 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
  1. 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.
  2. 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.
  3. When ready to serve, unmold onto a platter; garnish with tomatoes if desired. Yield: 10-12 servings.
Originally published as Spinach Salad Ring in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p70

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