I have been making this Pear Bunny Salad since I was a little girl. It is from a book called Betty Crocker NEW Boys and Girls Cookbook, which I still have. These little pear bunnies have always been a hit when I’ve served them. This salad is fine to serve for any occasion, but I thought it would be especially cute for Easter.
It really isn’t what I’d consider a recipe and is very easy to put together. Start with a bed of lettuce on a plate or platter. I used shredded iceberg, but a darker lettuce will actually help the bunnies to stand out more.
Drain pear halves and place around the lettuce as shown. Use a small scoop or spoon for the little cottage cheese tails. I used sliced almonds for the ears and mini chocolate morsels for the eyes. I have also used whole cloves for eyes and they actually stay in place better. I’ve never tried it, but you could use a tiny pink mini marshmallow for the nose. Or maybe a pink jelly bean.
I placed small sliced of carrots between them for a color contrast.
This Pear Bunny Salad is just so cute. I hope you will try it soon!
Easy Pear Bunny Salad
- lettuce to line plate or platter
- 2 15 oz cans pear halves, drained
- 8 oz cottage cheese
- 4 oz bag sliced almonds
- mini chocolate chips or whole cloves for eyes
- carrots for garnish
- Line a platter with lettuce.
- Add drained pears in a circle with the tops of the pear halves facing the center.
- Lightly press 2 sliced almonds into each pear for the ears.
- Press mini morsels, pointed side down onto pears for eyes. Use one for a nose, too, if desired. Whole cloves can be used instead of mini morsels.
- Spoon or scoop a small amount of cottage cheese onto the backs of the pears for tails.
- Garnish with carrots.