1 3 oz. pkg. of lemon jello 1/4 c. mayo 1 1/2 T. vinegar 1/4 tsp. salt 1/4 c. chopped fine celery 1 T. minced onion (fine) 3/4 c. cottage cheese 1 c. frozen chopped cooked spinach or uncooked - squeeze water out of spinach.
Dissolve jello in 3/4 c. boiling water, add 1/2 c. cold water, stir in vinegar, mayo and salt. Cool jello until almost firm. Heat mixture, then add cold spinach, onion, celery and cottage cheese. Chill till firm. Cut into squares, put on leaf and add a dab of mayo.
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