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?
- 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
- 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. Yield: 4 servings.
Originally published as Bunny Pear Salad in Simple & Delicious March/April 2007, p14
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