Congealedspinachsalad Recipes

PERFECT SPINACH SALAD (NO, REALLY)

Steps:

• Make the hard boiled eggs, if using (or make them in advance). Chop them into bite-sized pieces.
• Add the pecans, soy sauce, maple syrup and smoked paprika to a small non-stick skillet over medium heat. When it just starts to bubble, reduce the heat to low but still slowly bubbling. Simmer 6 to 8 minutes, stirring occasionally. In the last minute when the liquid is mostly evaporated, stir continuously until it is totally cooked out and the nuts start clumping together. Immediately remove from the heat and transfer the pecans to a sheet of parchment paper in a single layer. Sprinkle with 2 pinches kosher salt and allow to cool to room temperature, about 5 minutes.
• Make the Balsamic Vinaigrette.
• Thinly slice the shallot. If using apple instead of hard boiled egg, thinly slice the apple.
• Place the spinach on plates or in bowls. Top with hard boiled eggs or apple slices, smoky pecans, sliced shallot, and feta cheese crumbles.

NINTH STREET HOUSE CONGEALED SPINACH SALAD WITH CRABMEAT DRESSING

Steps:

• 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.

CONGEALED SPINACH SALAD

Steps:

• In a large bowl, dissolve the gelatin in 3/4 cup boiling water.
• Add 1 cup cold water.
• Stir in the vinegar, mayonnaise and salt.
• Refrigerate until the edges begin to become firm.
• Beat until fluffy.
• Squeeze liquid from spinach.
• Add celery, onion, spinach and cottage cheese to gelatin mixture.
• Lightly grease a 1 quart mold. A ring shape is nice for serving wedges however slices from a bread pan or squares from a 8x8 baking dish are nice too.
• Spoon spinach mixture into the mold.
• Cover with plastic wrap and chill over night.
• Serve cold on a lettuce lined plate.