If you really want to wow your hosts or guests at Easter Brunch or dinner, bring this cheeky “Bunny” Salad to the table. Kids will be delighted at the cute little bunnies, and adults will appreciate the sophisticated flavors. It takes a few more minutes of prep, but the finished product is so worth it.
Start with one firm but not overripe pear. Carefully peel it and cut it in half. Using a melon baller, scoop out the seeds and discard. These will be your two bunnies:
To turn the pears into bunnies, gather your salad toppings: honey roasted cashews for the ears, sunflower seed eyes, and a craisin nose. To make the tail, use a melon baller to scoop out the flesh of a second pear, and stick that on the bunny’s backside:
Next, on a large serving plate, arrange 3 cups of baby spinach leaves and sliced strawberries. Place your bunnies on the plate, and voila! Two cute little bunnies.
You might want to prepare to eat the salad away from little eyes — it will involve chopping the pear-bunnies into bite size pieces and adding another sprinkling of craisins, sunflower seeds, and cashews.
Top with poppy seed dressing (recipe below), and you’re all set!
- 1 pear
- 3 cups baby spinach
- 1 cup strawberries, sliced
- ½ cup sunflower seeds
- ½ cup honey roasted cashews
- ½ cup craisins
- ⅓ cup white sugar
- ½ cup white vinegar
- 1 tsp salt
- 1 cup olive oil
- 1 tbsp poppy seeds
- Peel and halve one pear. Using a melon baller, scoop out the seeds.
- Decorate the pear with cashew ears, sunflower seed eyes, craisin mouth, and pear tail.
- Spread baby spinach on a large platter. Add strawberry slices.
- Carefully place the two finished pear bunnies on the platter.
- Whisk all ingredients together vigorously until combined.
- Add all of the craisins, cashews, and sunflower seeds to the salad. Top with dressing.