Congealed Spinach Salad
Delightfully retro and brimming with vibrant flavor, this Congealed Spinach Salad is a unique twist on traditional gelatin salads, perfect for potlucks, holiday tables, or family gatherings. Combining fresh baby spinach, zesty lemon-flavored gelatin, and a medley of textures from crushed pineapple, crunchy celery, and chopped pecans, this recipe is a balance of sweet, tangy, and savory notes in every bite. The addition of mayonnaise and white vinegar lends a creamy, slightly tart edge that harmonizes beautifully with the bright citrus base. Quick to prepare and an eye-catching centerpiece when chilled in a decorative mold, this chilled salad is both a conversation starter and a refreshing departure from the ordinary. Serve it as a side dish or a light appetizer, and watch it steal the spotlight!
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Recipe Information
Ingredients
- 10 ounces Fresh baby spinach
- 3 ounces Lemon-flavored gelatin mix
- 1 cup Boiling water
- 0.5 cup Cold water
- 2 tablespoons White vinegar
- 0.5 cup Mayonnaise
- 0.5 cup Crushed pineapple (drained)
- 0.5 cup Diced celery
- 0.25 cup Chopped green onions
- 0.25 cup Chopped pecans
Instructions
Clean and roughly chop the fresh baby spinach. Set aside.
In a medium-sized mixing bowl, dissolve the lemon-flavored gelatin mix in 1 cup of boiling water. Stir continuously for about 2 minutes to ensure the gelatin is completely dissolved.
Add 0.5 cup of cold water and stir well. Let the mixture cool to room temperature, but do not allow it to set.
Whisk in the white vinegar and mayonnaise until the mixture is smooth and well combined.
Fold in the drained crushed pineapple, diced celery, chopped green onions, and chopped pecans. Stir gently to evenly distribute the ingredients.
Finally, fold the chopped spinach into the mixture. Ensure all the ingredients are evenly coated with the gelatin mixture.
Pour the mixture into a 9x9-inch square dish or a gelatin mold of your choice. Smooth the top with a spatula for an even finish.
Refrigerate the dish for at least 4 hours, or until the salad is fully set and firm to the touch.
To serve, cut into squares or unmold the gelatin onto a serving platter. Garnish with additional chopped pecans or a few fresh spinach leaves if desired.
Nutrition Facts
Calories |
1546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.0 g | 138% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 917 mg | 40% | |
| Total Carbohydrate | 138.3 g | 50% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 96.3 g | ||
| Protein | 14.4 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 409 mg | 31% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2262 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
