RABBIT-OUT-OF-THE-HAT SALAD
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
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
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
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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