3 oz. pkg. lemon Jello
1 c. hot water
1/2 c. cold water
1 1/2 tsp. vinegar
1/2 c. mayonnaise
1/4 tsp. salt
Dash pepper
1 c. chopped raw spinach or 10 oz. pkg. frozen chopped spinach, thawed and drained
3/4 c. cottage cheese
1/3 c. celery, diced
1 tsp. onion, chopped (or more)

Dissolve Jello in hot water. Add cold water and beat in vinegar, mayonnaise, salt and pepper. Refrigerate. When it begins to congeal, beat until fluffy. Add spinach, cottage cheese, celery and onion. Mix well. Turn into a quart mold. Refrigerate until firm. Unmold and garnish with cocktail tomatoes. Serves 6.