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Keto Salads

Spinach Salad Ring

I've always enjoyed retro-inspired dishes, and this gelatin-based spinach salad ring brings back fond memories with a keto twist. It's surprisingly easy to prepare and makes a stunning centerpiece, packed with spinach, bacon, and eggs, all held together by a savory gelatin, perfect for any low-carb gathering.

15 min Prep time 5 min Cook time 20 min Total time 4 Servings 540 Calories
Spinach Salad Ring

Ingredients

  • envelopes unflavored gelatin
  • (10.5 ounce) can condensed beef broth
  • /4 cup water
  • tablespoons lemon juice
  • /2 teaspoon salt
  • cup mayonnaise or salad dressing
  • (10 ounce) package frozen chopped spinach, thawed and squeezed dry
  • hard-cooked eggs, chopped
  • /4 pound sliced bacon, cooked and crumbled
  • /4 cup thinly sliced green onions
  • Cherry tomatoes for garnish (optional)

Instructions

  1. Step 1

    Start by sprinkling the gelatin over the beef broth in a saucepan. Let it sit for 5 minutes—I find this step crucial for smooth dissolving. Then gently heat the mixture over low, stirring until the gelatin fully dissolves. Off the heat, whisk in the water, lemon juice, and salt. In a separate mixing bowl, place the mayonnaise. Slowly pour the warm broth mixture into the mayo, whisking constantly until silky smooth. I always take my time here to avoid lumps. Pop the bowl into the fridge for about 40 minutes, until it's just starting to thicken. Meanwhile, make sure your spinach is thoroughly squeezed dry—excess water can ruin the set. Fold the chopped spinach, hard-cooked eggs, crumbled bacon, and sliced green onions into the thickened gelatin mixture. Oil a 6-cup mold lightly, then pour everything in, pressing down gently to eliminate air pockets. Refrigerate until completely firm, at least 4 hours or overnight. To serve, dip the mold briefly in warm water, then invert onto a platter. Garnish with cherry tomatoes if desired, and slice into wedges.

Chef's Tip

I always reserve a little bacon and green onion to sprinkle on top after unmolding—it adds a fresh pop of flavor and makes the presentation even more inviting.

Storage Tips

Store leftover salad covered in the refrigerator for up to 3 days. I don’t recommend freezing, as the texture of the gelatin will suffer upon thawing.

Variation Tips

Try adding diced avocado just before the final chill for extra creaminess. Or swap the beef broth for chicken broth and add shredded rotisserie chicken for a heartier meal.

Frequently Asked Questions