Best 5 Cottontail Bunny Salad Recipes
Indulge in the delightful Cottontail Bunny Salad, a playful and delicious dish perfect for Easter celebrations or any spring gathering. This charming salad features adorable bunny-shaped hard-boiled eggs, adding a whimsical touch to your table. Accompanying the eggs is a symphony of flavors and textures, including crisp celery, crunchy carrots, juicy grapes, sweet pineapple tidbits, and nutty walnuts, all tossed in a creamy, tangy dressing. But that's not all; this article also offers a scrumptious variation using chicken or ham for a savory twist, as well as a refreshing fruit salad alternative, bursting with the vibrant flavors of strawberries, blueberries, and oranges, making it a versatile dish that caters to diverse preferences. Get ready to impress your family and friends with this delightful and visually appealing Cottontail Bunny Salad, complete with its recipe variations.
Here are our top 5 tried and tested 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
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
HUNTER'S RABBIT
Provided by Food Network
Categories main-dish
Time 2h55m
Yield 4 to 6 servings
Number Of Ingredients 12
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.
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
CHERRY FLUFF SALAD
A light Fluffy very colorful salad, with a wonderful cherry flavor. Great for potluck or any family outing.
Provided by Tom Lambie
Categories Lunch/Snacks
Time 2h10m
Yield 1 large bowl, 8-12 serving(s)
Number Of Ingredients 6
Steps:
- Drain pineapple in refrigerator overnite.
- Mix all ingredients together and chill 2 hours before serving.
Nutrition Facts : Calories 569.2, Fat 28.8, SaturatedFat 14.1, Cholesterol 38.3, Sodium 129.8, Carbohydrate 73.6, Fiber 2.5, Sugar 49.8, Protein 8.1
Tips:
- To save time, use frozen peas and carrots.
- If you don't have canned water chestnuts, you can use fresh ones. Just chop them finely.
- For a sweeter salad, add a tablespoon or two of sugar or honey to the dressing.
- For a more savory salad, add a teaspoon or two of Dijon mustard to the dressing.
- If you're making the salad ahead of time, wait to add the dressing until just before serving.
Conclusion:
Cottontail Bunny Salad is a classic Easter dish that is easy to make and always a hit with kids. It's a colorful and festive salad that is perfect for a spring or summer party. The combination of sweet and savory flavors is sure to please everyone at the table.
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