Best 5 White Rabbit Salad Recipes
Craving a unique and whimsical dish that blends sweet and savory flavors? Look no further than the White Rabbit Salad, a delightful culinary creation inspired by the fantastical world of Alice in Wonderland. This intriguing salad features a harmonious blend of fresh, seasonal fruits, crunchy vegetables, and creamy dressing, all artfully arranged to resemble a charming white rabbit.
The first recipe introduces the classic White Rabbit Salad, a timeless dish that has captivated taste buds for generations. This recipe showcases a vibrant array of fruits, including crisp apples, juicy grapes, and sweet pineapple, balanced with crunchy celery and walnuts. A creamy mayonnaise-based dressing, accented with a hint of lemon juice and sugar, brings all the elements together in a delightful symphony of flavors.
The second recipe presents a delightful twist on the traditional White Rabbit Salad, featuring a refreshing yogurt-based dressing. This lighter version retains the classic combination of fruits and vegetables but introduces a tangy and creamy yogurt dressing, creating a healthier and equally delicious alternative.
For those with a sweet tooth, the third recipe offers a delightful White Rabbit Fruit Salad, perfect for a refreshing summer treat. This vibrant salad features a medley of fresh fruits, such as strawberries, blueberries, and oranges, tossed in a sweet and tangy honey-lime dressing. The delicate flavors of the fruits are perfectly complemented by the subtle citrus notes, making this salad a delightful indulgence.
Each recipe includes step-by-step instructions, cooking times, and serving suggestions, ensuring that even novice cooks can create these whimsical and flavorful salads with ease. Whether you're hosting a whimsical tea party, seeking a unique side dish, or simply looking to add some magic to your meals, the White Rabbit Salad, in its various forms, is sure to delight and enchant your taste buds.
WHITE RABBIT SALAD
My friend,Rebecca introduced me to this salad and it is delicious if you like apples honey and cottage cheese. Great for lunch or a side dish, you could even serve it for a lite dessert. I like a dash of cinnamon on mine but you may like it plain. No cooking and only takes minutes to whip up. On a hot day this cool salad taste great.
Provided by SK H @Soos
Categories Fruit Salads
Number Of Ingredients 6
Steps:
- Leaving the skins on core the apples and chop them into bite size pieces. Squeeze a bit of lemon juice on the apples to keep them from turning brown then mix them so the juice is disbursed. Not to much juice or it will take away from the salad.
- Add the walnuts and the dried fruit and toss.
- Mix the honey with the cottage cheese so it is combined. Mix the cottage cheese with the apple mixture. Refrigerate.
- I add a little dash of cinnamon on mine just to add a little spice.
WHITE RABBIT SALAD
A lite cottage cheese salad that is full of fruit and nuts. I mix my nuts in right before serving so they stay toasty.
Provided by mydesigirl
Categories Breakfast
Time 15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Mix all together and serve chilled.
Nutrition Facts : Calories 231.2, Fat 8.8, SaturatedFat 2.3, Cholesterol 9, Sodium 536.8, Carbohydrate 21.8, Fiber 2.5, Sugar 12.4, Protein 18.1
RABBIT SALAD
Provided by Molly O'Neill
Categories weekday, salads and dressings, appetizer
Time 1h40m
Yield Six first-course or four main-course servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 547, UnsaturatedFat 18 grams, Carbohydrate 16 grams, Fat 28 grams, Fiber 3 grams, Protein 55 grams, SaturatedFat 6 grams, Sodium 762 milligrams, Sugar 5 grams
WHITE WINE-BRAISED RABBIT WITH MUSTARD
This is a version of lapin à la moutarde, a homey, traditional French dish still popular in old-fashioned Parisian bistros at lunchtime. Yes, there are quite a few steps required to put this dish on the table, but probably no more than 30 minutes of active work. It is essentially a one-pot meal, with a little fiddling. The pleasingly sharp, succulent, saucy result is worth the extra effort. Get your rabbit in a butcher shop if possible, and ask to have it cut up; if your only option is a whole rabbit, it's not much more difficult than cutting up a chicken. Serve with noodles if you'd like, or rice, mashed potatoes or steamed new potatoes.
Provided by David Tanis
Categories dinner, lunch, main course
Time 2h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Lay rabbit pieces on a baking sheet and season each piece generously with salt and pepper. (If you are using a pepper mill, adjust it for coarse grind.)
- Heat oven to 375 degrees. Put a deep, heavy-bottomed, oven-safe saucepan or Dutch oven over medium-high heat and add lard or oil.
- Put 1 cup flour on a wide plate. Dip seasoned rabbit pieces in flour and dust off excess. Gently set them in the hot oil in one layer without crowding; work in batches if necessary. Adjust heat to keep them from browning too quickly. Cook for about 3 to 4 minutes on each side until nicely browned.
- Remove browned rabbit from pan and set aside. Add diced onion to fat remaining in pan. Keep heat brisk and cook onions until softened and lightly browned, stirring occasionally, about 5 to 6 minutes. Season with salt and pepper.
- Sprinkle onions with 2 tablespoons flour and stir until well incorporated, then cook for a minute or so, until mixture starts to smell toasty. Add wine and 1 cup broth, whisking as the sauce thickens. Whisk in remaining broth and the whole-grain mustard and bring to a simmer. Taste for salt and adjust.
- Return browned rabbit pieces to the sauce. Add thyme and sage. Cover pot and bake for 45 minutes to 1 hour, until meat is fork tender. (Alternatively, simmer over low heat, covered, on the stove top, for about the same amount of time.)
- Using tongs, remove rabbit pieces from sauce, set aside, and keep warm. Put saucepan over medium heat and bring contents to a simmer. Whisk in crème fraîche, Dijon mustard and capers and simmer until somewhat thickened, about 5 minutes. Taste sauce and adjust.
- Transfer rabbit to a warmed serving bowl and ladle the sauce over. Sprinkle generously with chives and a little freshly ground pepper. Accompany with noodles if desired.
Nutrition Facts : @context http, Calories 882, UnsaturatedFat 22 grams, Carbohydrate 44 grams, Fat 38 grams, Fiber 5 grams, Protein 78 grams, SaturatedFat 10 grams, Sodium 1707 milligrams, Sugar 8 grams, TransFat 0 grams
WHITE RABBIT
After a couple of weeks of eating our way through more than 10kgs of tomatoes, I wanted rabbit but I wanted it white. I found a similar recipe on the net but simplified it to suit my pantry (white wine rather than verjuice, dijon mustard rather than truffled mustard and sour cream instead of mascarpone). I cooked this on the stove top, but you could do it in a slow to moderate oven too. The prep time is a bit of a guess-I'm expecting most people would get their rabbit already in pieces-I had to cut my own wild rabbit up!
Provided by JustJanS
Categories Rabbit
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large, heavy lidded pan and add the rabbit, turning to seal on all sides. Remove to a plate.
- Add the onion and pancetta and cook for a couple of minutes until the onion is softened, add the garlic and cook a minute or so more.
- Add the wine, stock, mustard thyme and bay leaf and stir to combine scraping any brown bits off the bottom. Bring to the boil.
- Return the rabbit to the pan, bring to the boil, reduce to a simmer and cover.
- Cook over a low heat for around two hours or until the rabbit is very tender.
- Remove the rabbit and keep warm.
- Bring the liquid to a fast boil and cook until it's a sauce consistency. Remove from the heat and whisk in the sour cream and parsley.
- We served the rabbit and this sauce over mash.
Nutrition Facts : Calories 444.8, Fat 19, SaturatedFat 5.3, Cholesterol 147.1, Sodium 242, Carbohydrate 7.2, Fiber 0.9, Sugar 2.5, Protein 52.7
Tips:
- To make the perfect White Rabbit Salad, use fresh, high-quality ingredients.
- For the chicken, use boneless, skinless chicken breasts or thighs. You can also use rotisserie chicken for a quick and easy option.
- Cook the chicken until it is cooked through but still tender and juicy. Overcooked chicken will be dry and tough.
- Use a variety of vegetables in your salad. Some good options include celery, onion, carrots, and hard-boiled eggs.
- For the dressing, use mayonnaise, sour cream, and vinegar. You can also add other seasonings, such as salt, pepper, garlic powder, or onion powder.
- Chill the salad for at least 30 minutes before serving. This will allow the flavors to meld together and the salad to become more refreshing.
Conclusion:
White Rabbit Salad is a classic retro dish that is perfect for any occasion. It is easy to make, delicious, and refreshing. With its creamy dressing, tender chicken, and crunchy vegetables, White Rabbit Salad is sure to be a hit with everyone who tries it.
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