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Spinach Salad Ring

 Spinach Salad Ring
I've been serving this salad on special occasions for more than 20 years. It's a new and interesting way to eat spinach.
10-12 ServingsPrep: 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.

2 of 2

Spinach Salad Ring (continued)

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.