Easter Bunny 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 :

EASTER AMBROSIA SALAD

Easter Ambrosia Salad image

Here's our favorite ambrosia salad all dressed up for Easter with flaked coconut, bunny-shape marshmallows and colorful sprinkles.

Provided by My Food and Family

Categories Recipes

Time 5m

Yield 12 servings

Number Of Ingredients 6

Ingredients

1 can (30 oz.) fruit cocktail in syrup, drained
1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut
1 cup chopped pecans
1 pkg. (10 oz.) JET-PUFFED BUNNY MALLOWS Marshmallows
1 tub (12 oz.) COOL WHIP Whipped Topping, thawed
1 Tbsp. sprinkles

Steps:

Mix fruit, pecans, coconut and marshmallows in a large serving bowl.
Gently stir in whipped topping until completely incorporated.
Serve in small dessert bowls and decorate top with a few sprinkles.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

EASTER BUNNY EASTER BREAD

Easter Bunny Easter Bread image

This is a fun technique to create a basket of Easter bunny bread rolls, perfect for Easter brunch or a kids' party. They're so adorable, people will barely be able to stand it! You can use this dough recipe (which is my Hot Cross Bun recipe, without the rum and dried fruit), or my Easter Bread recipe, or any sweet or unsweetened bread dough you like.

Provided by Chef John

Categories Bread Yeast Bread Recipes Rolls and Buns

Time 3h45m

Yield 8

Number Of Ingredients 17

Ingredients

¾ cup milk, warmed to 100 degrees F/40 degrees C
3 cups bread flour, divided, or as needed
1 (.25 ounce) package active dry yeast
5 tablespoons white sugar
1 large egg, beaten
1 tablespoon lemon zest
1 tablespoon grated orange zest
¾ teaspoon ground cinnamon
½ teaspoon fine salt
½ teaspoon ground cardamom
¼ teaspoon ground nutmeg
7 tablespoons butter, melted
1 large egg
2 teaspoons water
8 raisins
1/4 cup warm simple syrup
2 tablespoons flaked coconut

Steps:

Whisk warm milk, 1/4 cup flour, and yeast for dough together in the bowl of a stand mixer. Let sit about 15 minutes to ensure yeast is active; small bubbles should start to rise to the surface. Add sugar, beaten egg, lemon and orange zest, cinnamon, salt, cardamom, nutmeg, melted butter, and most of the remaining flour (you might not need it all). Mix with a dough hook attachment until dough pulls away from the sides of the bowl and becomes slightly elastic, 5 or 6 minutes. Continue kneading until dough is soft and shiny, about 10 minutes. Remove dough from dough hook and shape into a ball. Transfer to a lightly floured work surface.
Shape dough into a round ball. Transfer to lightly oiled mixing bowl. Cover and let rise in a relatively warm, draft-free place until double in size, about 2 hours.
Poke dough down a bit with your fingertips. Transfer to a lightly floured work surface. Work dough into a uniform piece and cut into eight 4-ounce pieces. Roll one piece with the flats your hands into a 12-inch rope; it's okay if one end is a little thicker than the other.
Cut 2 inches off the smaller end and 3 inches off the larger end. Roll the 2-inch piece into a ball for the tail. Roll the ends of the 3-inch piece into points, then flatten one end slightly for the face. Roll the remaining piece into a 12-inch rope, about 1/2 inch wide.
Transfer the rope to a Silpat®-lined baking sheet and make a coil for the body. The end of the coil will be the bunny's front legs and paws, so place the head on top of that, touching the body, with the flatter side facing the same way as the paws.
Cut the back side of the head (the pointy side) about 2/3 of the way in towards the face to make 2 ears. Make depressions in the middle of each ear with a bench scraper or the back of a knife; do not cut all the way through. Set the tail in place, touching the back of the body.
Repeat to form remaining bunnies; you will use 2 lined baking sheets for 8 bunnies. Cover loosely with plastic wrap and proof in a warm spot for 15 minutes.
Preheat the oven to 400 degrees F (200 degrees C). Beat egg and water together for egg wash.
Remove plastic wrap from the baking sheets and brush dough with egg wash. Poke small holes in the faces for eyes, then push raisins in the holes. Redefine the ears by pressing again with a bench scraper or knife.
Bake in the center of the preheated oven until beautifully browned, 12 to 15 minutes. Carefully remove from the pan and transfer to a wire rack to cool.
Cut into the center of the ears again to redefine them. Brush bunnies with simple syrup and sprinkle coconut onto the tails.

Nutrition Facts : Calories 321.5 calories, Carbohydrate 43.2 g, Cholesterol 75 mg, Fat 12.9 g, Fiber 1.7 g, Protein 8.2 g, SaturatedFat 7.5 g, Sodium 248.6 mg, Sugar 9.6 g

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!

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