Bunny Pear Salad Recipes

BUNNY PEAR SALAD

Bunny Pear Salad image

All dressed up for the Easter parade, these darling bunny salads sent by Albertine Sperling of Abbotsford, British Columbia make a cute and festive side dish for your family feast. What kids wouldn't have fun helping to assemble their own...and extras for guests?

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

Red lettuce leaves
1 can (15-1/4 ounces) pear halves, drained
12 dried currants or raisins
8 whole almonds
4 baby carrots
4 parsley sprigs
Whipped cream in a can

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.

Nutrition Facts :

RABBIT-OUT-OF-THE-HAT SALAD

Rabbit-Out-of-the-Hat Salad image

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

Ingredients

8 lettuce leaves
8 chilled canned pear halves
16 raisins
8 red cinnamon candies
16 sliced almonds
1 cup cottage cheese

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

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

Ingredients

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!

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

Ingredients

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

TANGY PEAR AND BLUE CHEESE SALAD

Tangy Pear and Blue Cheese Salad image

Romaine, blue cheese, chopped pears, walnuts, and red onions, combined with a tangy dressing, make this salad unforgettable. It is a sure hit worth trying!

Provided by LARAL

Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes

Time 20m

Yield 6

Number Of Ingredients 10

Ingredients

⅓ cup ketchup
½ cup distilled white vinegar
¾ cup white sugar
2 teaspoons salt
1 cup canola oil
2 heads romaine lettuce, chopped
4 ounces crumbled blue cheese
2 pears - peeled, cored and chopped
½ cup toasted chopped walnuts
½ red onion, chopped

Steps:

In a small bowl, mix ketchup, vinegar, sugar, and salt. Gradually pour in oil, stirring constantly, until well blended.
In a large serving bowl, toss together lettuce, blue cheese, pears, walnuts, and red onion. Pour dressing over salad, and toss well to coat.

Nutrition Facts : Calories 627 calories, Carbohydrate 43.3 g, Cholesterol 14.2 mg, Fat 49.7 g, Fiber 4.9 g, Protein 7.5 g, SaturatedFat 6.9 g, Sodium 1197.4 mg, Sugar 35.5 g

WARM PEAR SALAD

Warm Pear Salad image

Pear slices tossed with salad greens, red onion and blue cheese are drizzled with tangy raspberry vinaigrette in this refreshing salad. After enjoying a similar dish at a restaurant, I came home and worked up my own version. My family declared it a winner. -Marjorie Zalewski, Toledo, Ohio

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 8-10 servings.

Number Of Ingredients 14

Ingredients

3 large ripe pears, cut into 1/4-inch slices
6 cups torn mixed salad greens
6 slices red onion, separated into rings
2 ounces crumbled blue cheese
1/4 cup sunflower kernels
RASPBERRY VINAIGRETTE:
1/2 cup olive oil
1/2 cup honey
1/3 cup white wine vinegar
1 tablespoon Dijon mustard
1-1/2 teaspoons lemon juice
1 cup fresh or frozen raspberries, thawed
1/4 teaspoon salt
Pepper to taste

Steps:

In a nonstick skillet, saute pear slices for 2-3 minutes on each side or until tender. On salad plates, arrange the greens, pears, onion, blue cheese and sunflower kernels. , In a blender, combine the vinaigrette ingredients; cover and process until smooth. Drizzle over salads.

Nutrition Facts : Calories 243 calories, Fat 15g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 206mg sodium, Carbohydrate 28g carbohydrate (21g sugars, Fiber 3g fiber), Protein 3g protein.

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