Rabbit Out Of The Hat Salad Recipes

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

RABBIT SALAD

Rabbit Salad image

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

Ingredients

1 medium-size hare or rabbit, 2i to 2 pounds, skinned and cleaned
1 lemon, cut in half
2 or 3 bay leaves
1 rib celery, chopped
2 onions, chopped
2 carrots, chopped
1 medium potato, quartered
1/2 cup coarsely chopped flat-leaf parsley, plus more for garnish
3 fresh tomatoes, roughly chopped
2 teaspoons coarse salt
pinch red-pepper flakes
1/4 to 1/2 cup extra-virgin olive oil

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

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