1 (3 oz.) pkg. lemon Jell-O
3/4 c. hot water
1 tsp. lemon juice
1/16 tsp. salt
1 c. mayonnaise
8 oz. carton small-curd cottage cheese
1 c. chopped celery
1/2 c. chopped green bell pepper
1/4 c. chopped onion
1 (10 oz.) pkg. frozen spinach, thawed

Dissolve Jell-O in hot water in large bowl and let cool. Stir in lemon juice and salt. Cover and chill in refrigerator until partially set. Combine mayonnaise and cottage cheese in medium bowl and mix until well blended. Mix in the celery, bell pepper and onion. Squeeze spinach dry a handful at a time; separate with fork. Add spinach to the cottage cheese mixture, tossing gently to mix well. Fold this mixture into the partially set Jell-O and spoon into a mold or Pyrex baking dish. Cover and refrigerate until set. Dip bottom of dish or mold briefly into hot water and unmold onto serving plate.