Easter Bunny Salad

Easter Bunny Pear Salad

Chilled half pears for body, almond slices for ears, dab of cottage cheese for tail, half cherry for nose and raisins for eyes. Serve on lettuce leaf with a little mayonnaise.

Easter Bunny Salad

Put a lettuce leaf on a plate. Put a pear, half side down. Add: 2 almond halves for ears 1 tsp. cottage cheese for a tail

Easter Bunny Salad

6 salad plates
Ice cream scoop or tablespoon
Can opener
Small knife
Cutting board
Small spoon

YOU'LL NEED:
6 lettuce leaves, rinsed with water and drained
One 16 ounce carton of cottage cheese
Two 16 ounce cans of pear halves, drained
3 slices American cheese, cut in half
6 green olives with pimento, cut in half
3 maraschino cherries, cut in half

Place a lettuce leaf on each plate. Place 1 scoop of cottage cheese on the lettuce leaf for the bunny's head. Next, place 1 whole pear half, cut side down, for the body. On a cutting board, cut a second pear half into 2 pieces; place the pieces above the cottage cheese head to look like ears. Cut each American cheese half into 6 narrow strips for the whiskers, placing 3 on each side of the bunny's head. Place olive halves for the eyes. Use a cherry half for the mouth and a dab of cottage cheese for the tail. Serve the salad first or serve with the meat course. (Makes 6 servings.)