Bea StevenS Cottage Cheese Souffle Salad

Ingredients

• 1 3 oz pkg lemon Jell-O
• 1 c hot water
• 12 c cold water
• 1 Tbsp vinegar
• 12 tsp salt
• 12 c mayonnaise
• 1 c chopped raw spinach or thawed frozen
• 34 c cottage cheese
• 13 c diced celery
• 1 Tbsp finely chopped onion

Directions

1. Dissolve Jell-O in water vinegar and salt
2. Add mayonnaise and beat until smooth
3. Pour into refrigerator tray and place in freezing compartment 15 to 20 minutes until mixture is set about 1-inch from edges but soft in center
4. Turn into bowl and beat again until fluffy
5. Fold in spinach cottage cheese celery and onion
6. Turn into mold and chill until firm