Ninth Street House Congealed Spinach Salad with Crabmeat Dressing

Serves: 13
Total Calories: 649


9 ounces lime-flavored gelatin
6 tablespoons vinegar
1 1/2 cups mayonnaise
3 cups cottage cheese
4 tablespoons minced onions
1 cup diced celery
3 (10-ounce) packages frozen chopped spinach, thawed, drained, and squeezed dry
tomato wedges for garnish
Crabmeat Dressing:
3 cups mayonnaise
3/4 cup chili sauce
6 tablespoons horseradish
1/2 large onion, chopped
Tabasco (optional)
2 cups flaked crabmeat



Dissolve gelatin in 3 cups boiling water; add 1/2 cup cold water and vinegar, then all other ingredients, and pour into 9x13-inch pan that has been coated with mayonnaise. Refrigerate until congealed. Cut into squares, garnish with tomato wedges, and serve with Crabmeat Dressing.

Crabmeat Dressing:
Mix all ingredients except crabmeat. Fold in crabmeat, and spoon over squares of Congealed Spinach Salad.

Nutritional Facts:

Serves: 13
Total Calories: 649
Calories from Fat: 563

This Ninth Street House Congealed Spinach Salad with Crabmeat Dressing recipe is from the Recipe Hall of Fame One Dish Wonders Cookbook. Download this Cookbook today.

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