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Spinach Salad Ring

By: W.M. Jacobs  
"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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Prep Time:
30 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 10 servings
 

Ingredients

  • 2 envelopes unflavored gelatin
  • 1 (10.5 ounce) can condensed beef broth
  • 1/4 cup water
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1 cup mayonnaise or salad dressing
  • 1 (10 ounce) package 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

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. 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 oiled 6-cup mold. Chill until firm. When ready to serve, unmold onto a platter; garnish with tomatoes if desired.
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