Best Cottontail Bunny Salad Recipes
RABBIT-OUT-OF-THE-HAT SALAD
Hippity-hop to the salad stop. You'll find sweet pear bunnies dressed in their finest!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 8
Number Of Ingredients 6
Steps:
- Place 1 lettuce leaf on each salad plate. Place 1 pear half, cut side down, on each lettuce leaf.
- Arrange 2 raisins for eyes, 1 candy for nose and 2 almonds for ears on narrow end of each pear half to make rabbit face.
- Place 2 tablespoons cottage cheese at opposite end of each pear half for tail.
Nutrition Facts : Calories 100, Carbohydrate 17 g, Cholesterol 5 mg, Fat 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 110 mg
COTTONTAIL BUNNY SALAD
This is so fun to make together with your kids, and always gets oohs and aahs from children and grownups alike. I remember my mother making a version of this when I was young, so it brings back fond memories to serve it now. For an Easter potluck, I used these as an adjunct to Tom Lambie's Cherry Fluff Salad, Recipezaar #10088, by placing the bunnies on lettuce leaves around the edge of a large tray, with a large bowl of the fluff in the center. Quite a nice response from the group as a result.
Provided by Barbara Steele
Categories Dessert
Time 10m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Place pear half, cut side down, on individual lettuce leaf.
- Making small slits to help hold in place, add red hot for nose, raisin halves for eyes, almonds for ears, and cottage cheese for tail.
- If serving very soon, the marshmallow is a fun substitute for a tail; exposed to air too long, it will become much less appealing!
BUNNY PEAR SALAD
All dressed up for the Easter parade, these darling bunny salads sent by Albertine Sperling of Abbotsford, British Columbia make a cute and festive side dish for your family feast. What kids wouldn't have fun helping to assemble their own...and extras for guests?
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Arrange lettuce on four salad plates; place a pear half cut side down on each plate. For eyes, insert two currants at narrow end of pear; add one currant for nose. For ears, insert almonds upright behind eyes. , With a sharp knife, cut a small hole at one end of each carrot; insert a parsley sprig for carrot top. Place under bunny's nose. For tail, spray a small mound of whipped cream at the wide end of each pear.
Nutrition Facts :
BUNNY SALAD
A fun treat for children of all ages! :-) From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time.
Provided by Molly53
Categories Pears
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Dissolve gelatin in warm water.
- Pour into an 8" x 8" pan and chill until firm: shred with tines of a fork or force through a ricer to resemble grass.
- For each salad, fill a pear half with cottage cheese mixed with mayonnaise and chopped almonds.
- Place a piece of leaf lettuce on a chilled plate and top with gelatin "grass"; place pear half rounded side up on the gelatin.
- Make bunny's ears, mouth and tail from almonds.
- Make eyes by dipping the tip of a knife into paprika then gently into pear where you'd like the eyes to be.
- If you wish to garnish, form a "carrot" from yellow cheese or cheese salad with a sprig of parsley for "carrot greens".
- Serve with mayonnaise.
Nutrition Facts : Calories 143.3, Fat 4.2, SaturatedFat 0.5, Cholesterol 1.3, Sodium 125.2, Carbohydrate 24.3, Fiber 2, Sugar 19.9, Protein 4
SLOW ROASTED RABBIT
Great for dinner, served with rice and homemade bread.
Provided by Jane T.
Categories Meat and Poultry Recipes Game Meats Rabbit
Time 1h50m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Season the rabbit with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the rabbit pieces and brown on all sides. Place in a 9x13 inch baking dish. In a medium bowl, combine the sugar, onion, ketchup, garlic, paprika, Worcestershire sauce and water; pour over the rabbit.
- Bake uncovered for 90 minutes in the preheated oven, basting frequently. Meat should be very tender when done.
Nutrition Facts : Calories 625.9 calories, Carbohydrate 21.5 g, Cholesterol 174.7 mg, Fat 31.2 g, Fiber 1.7 g, Protein 63.5 g, SaturatedFat 7.3 g, Sodium 1683.8 mg, Sugar 16.4 g
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