Bunny Salad Recipes

COTTONTAIL BUNNY SALAD

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 SALAD

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.

BUNNY PEAR SALAD

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.

RABBIT-OUT-OF-THE-HAT SALAD

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.

RABBIT SALAD

Steps:

• Put the rabbit into a large pot, cover it with cold water, add the lemon and bay leaves and bring to a boil. pour off the water and set the rabbit aside. Clean the pot. Return the rabbit to the pot and cover it with 2 inches of fresh cold water.
• Add the celery, onions, carrots, potato, parsley and tomatoes, partly cover and slowly simmer, turning the rabbit once or twice, until the meat flakes with a fork, about 1 hour. Drain, saving the broth. Press the vegetables through a sieve or food mill and return to the broth. You should have about 8 cups.
• Let the rabbit cool. Whisk together the salt, red-pepper flakes, and olive oil and toss the rabbit meat with it. Garnish with parsley.