Easter Rabbit Salad

food projectsfruits and veggiescookingkids
Written By Judy Doherty, MPS, PCII

Easter Rabbit Salad

Easter Rabbit SaladHere is our latest creation with fresh fruit ready to share!

The criteria:

  • Common fruits

  • Anyone can make it

  • Everyone wants to eat it

  • It has to be shaped like a rabbit

  • No candy - a healthy, fun fruit salad

So, here you go!

Easter Rabbit Salad.

  • 1 pineapple

  • 1 quart of strawberries

  • 1 apple, grated

  • 1 banana

  • dark raisins or dried blueberries for the eyes

  1. Peel the pineapple then cut 2/3 lengthwise - you want the body to be bigger than 1/2.

  2. Remove the core with a serrated knife.

  3. Slice the 2/3 part which is the body and set in bowl in bed of strawberries.

  4. Carve the remaining 1/3 into a head - making ears and a shaped face. Set up against the body.

  5. Carve out a hole for the eyes and fill with raisins.

  6. Use the pineapple to make fringes for the bowl and whiskers.

  7. Use the grated apple for the tail - you can use fresh lemon to keep it white

  8. Use a banana for the legs and nose.

  9. Cover and refrigerate until ready to serve.

Here is another recipe that uses canned pears, it is fun for kids to make:

Easter Bunny Pear Salad

4 romaine lettuce leaves, washed and dried

4 pear halves, fresh or canned, blotted dry

12 dark seedless raisins

4 miniature marshmallows

8 apple slices

1 teaspoon fat-free cream cheese

Place a lettuce leaf on each of the 4 plates. Use the pear half as the bunny's body. Add raisins for the eyes and nose, using the cream cheese as glue to hold them in place. Use the apple slices to form ears. Add a miniature marshmallow for the tail, using cream cheese to hold it in place.

Servings: 4. Serving: 1 bunny

Total Preparation & Cooking Time: 10 min. (10 Prep, 0 Cook)Enjoy and Happy Easter and Happy Passover or just Happy Spring.

Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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