Return to Content

Cottage Cheese Molded Salad

Cottage Cheese Molded Salad
0 votes, 0.00 avg. rating (0% score)

Yield: 6 servings.

Low in calories, high in nourishment -- make it now, serve it later. Most attractive to look at and children like it, too.


  • 1 tablespoon unflavored gelatin
  • 1/4 cup cold water
  • 1 cup hot water
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 1/2 cup lemon juice
  • 1-1/2 tablespoons vinegar
  • 1/2 cup mayonnaise
  • 1/8 teaspoon pepper
  • 1 cup chopped raw spinach
  • 3/4 cup cottage cheese
  • 1/3 cup diced celery
  • 1 tablespoon chopped onion


Soak the gelatin in the 1/4 cup of cold water. Dissolve it in the 1 cup hot water. Add the sugar and salt and stir until dissolved. Add the lemon juice, vinegar, mayonnaise and pepper. Blend with a rotary beater. Pour into a refrigerator tray and chill until firm one inch from the edge (about 25 minutes).

Whip with the beater until fluffy. Fold in the spinach, cottage cheese, celery and onion. Pour into individual molds and chill in the refrigerator for about 1 hour.

Updated Monday, July 23rd, 2007

Bring New England Home Get a 1 year of Yankee Magazine for only $10!

In this issue: 
  • 80 Gifts New England Gave to America
  • 7 Scenic Wonders of Fall
  • The Mother of Good Cooking: Fannie Farmer
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111