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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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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. 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:
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.
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