And Another 1950s Picture Salad Easter Bunny Salad Recipes

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EASTER FRUIT SALAD



Easter Fruit Salad image

Make and share this Easter Fruit Salad recipe from Food.com.

Provided by ellie_

Categories     Fruit

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 6

1/2 cup Grand Marnier or 1/2 cup orange juice
2 tablespoons orange marmalade
1/2 cup dried apricot, quartered
1 orange, grated zest and sectioned fruit
1 pineapple, peeled, cored and cubed
4 pints blueberries or 4 pints blackberries

Steps:

  • In a large bowl combine Grand Marnier, marmalade, apricots, orange zest and sectioned oranges and pinepapple. ***Can be made up to 1 day ahead and refrigerated.***.
  • Wash berries, hull strawberies and half. Half anyother large berries otherwise leave whole.
  • Toss berries with marinated fruit. ***Can be prepared up to 1 hour before serving and refrigerated.***.

Nutrition Facts : Calories 153.3, Fat 0.7, Sodium 6.5, Carbohydrate 38.9, Fiber 6.2, Sugar 28.7, Protein 2.2

BUNNY SALAD



Bunny Salad image

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

1 (3 ounce) package lime gelatin
2 cups water
6 pear halves
4 tablespoons cottage cheese
mayonnaise (use a good quality, such as Hellmann's)
1 tablespoon blanched almond, chopped
lettuce
24 almonds, blanched
paprika
parsley, for garnish
1 leaf lettuce

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

COTTONTAIL BUNNY SALAD



Cottontail Bunny Salad image

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

1 chilled pear, half
1 red-hot candies
1 raisins, cut in half
2 slivered almonds, pieces
1 scoop cottage cheese or 1 scoop marshmallows
curly leaf lettuce

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!

ANOTHER 1950S PICTURE SALAD: CANDLE SALAD



Another 1950s Picture Salad: Candle Salad image

Back in the 50s picture salads were popular and this one, perhaps, the most popular one of all. One-half of a banana and a pineapple slice makes an upright candle which can be trimmed in a number of ways. This version comes from Penzey's monthly magazine. An alternate version is given below; it comes from a church cookbook.

Provided by Lorraine of AZ

Categories     Pineapple

Time 30m

Yield 4 candles

Number Of Ingredients 8

2 bananas
lettuce
4 slices canned pineapple (or make rings from fresh pineapple)
4 orange gumdrops
4 ounces cream cheese (1/2 of 8 oz. pkg.)
2 tablespoons sugar
1/4 teaspoon vanilla
1/4 teaspoon cinnamon

Steps:

  • Blend the cream cheese, sugar, vanilla and cinnamon together with a mixer. Reserve.
  • Peel bananas and cut in half crosswise. Remove the tips.
  • Divide the lettuce among 4 plates Place a pineapple ring in the center of each plate. Fill the center with reserved cream cheese mixture. Place a banana (pointed end up) upright in the center of pineapple ring. Top the banana with a gumdrop "flame." Squeeze a little cream cheese m mixture onto the tip of each "candle" to represent wax.
  • NOTE: As an alternate to the cream cheese mixture above, mix two tablespoons mayonnaise and 1 tablespoon peanut butter. Pour over "candle." Use a maraschino cherry for the "flame" instead of the gumdrop.

Nutrition Facts : Calories 206.8, Fat 10, SaturatedFat 5.5, Cholesterol 31.2, Sodium 94.2, Carbohydrate 29.1, Fiber 2, Sugar 20.4, Protein 2.5

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