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Easter Bunny Salads from my Nana Banana
This recipe was always a family favorite because the little bunny salads make the Easter table so cute and festive!
We always had a formal down dinner with full China, where we still had our church clothes on. My nana would meticulously create these for each guest on a China salad plate. I really love the formality mixed with the fun.
Now as my family and in laws grow we don’t have formal Easter meals but all still get together to eat, visit and laugh together.
For this recipe you will need;
4 cans of pear halves
Carrots, julienne sliced, about 1″ long
Jello, large box lime green
Unsweetened coconut shavings (optional)
Make the jello using package quick set directions. Pour into a nonstick
Large baking sheet and refrigerate 30 minutes.
Dry pear halves with a paper towel an all pear halves Facing the same way in rows on the green Jello; wide side is the tail.
( if doing individual servings then serve jello first into each salad plate, otherwise leave on pan)
Assemble your bunnies:
Jello for the grass
Almonds for ears, point up, close together or they look like mice
Cloves for eyes- don’t eat!
Mini marshmallow tails.
You can use red hots for the noses too.
We sprinkled coconut on some.
Present to your table. Enjoy!!