Cottontail Bunny Salad Recipes

CHERRY FLUFF SALAD

Steps:

• Drain pineapple in refrigerator overnite.
• Mix all ingredients together and chill 2 hours before serving.

HUNTER'S RABBIT

Steps:

• Preheat the oven to 350 degrees F.
• To a large warmed skillet over medium heat, add 1/4 cup of olive oil. Sprinkle the rabbit with salt and pepper, to taste. Add the rabbit to the hot oil and brown on both sides. Remove the rabbit to a medium-size casserole dish.
• In that same skillet, over medium heat, add more olive oil. Add the mushrooms and shallots and saute for about 2 minutes. Transfer the mushroom mixture to the casserole. Sprinkle the flour, thyme, parsley and the bay leaf over the rabbit and stir in the tomato sauce, wine, and the beef broth. You may add a pinch more of salt and pepper if you wish. Cover with foil and put in the oven to bake until the rabbit is tender, stirring every hour, about 2 to 3 hours. Rabbit meat should pull off easily from the bone with a fork. Remove from the oven and serve.

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.

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.

COLD CUCUMBER SALAD

Steps:

• Mix sugar, water, white pepper and salt in medium saucepan.
• Heat mixture over medium-high heat to boiling and boil until sugar is dissolved. Remove from heat and allow to cool. Stir in vinegar.
• Pour mixture over vegetables, cover and refrigerate for several hours before serving.

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!