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Bunny Salad

4 servings


  • 8 large romaine lettuce leaves
  • 4 large (about 2-1/2 inches long) slices of carrot, about 1/4-inch thick, cut on the diagonal, so they form oval shapes
  • 2 ripe fresh pears, preferably bosc or bartlett
  • 12 whole cloves
  • 1/4 cup cottage cheese
  • 12 cup whole strawberries, rinsed and drained on paper towels


Baking Directions:


Rinse the lettuce leaves and pat them dry between two pieces of paper towel.

Lay them out on the plates.

This is the grass for your bunnies to rest on.


Cut the carrot pieces in half the long way with the scissors or shears.

Lay the halves in matching pairs.

These will be your bunny ears 3. Peel the pears with the peeler.

Cut the pears in half the long way.

(Ask for help if you need it.)

Remove the seeds and place the pears cut side down on top of the lettuce leaves.


In the small end of the pear, push in 2 cloves about 3/4 inch from the end, for the eyes; push 1 clove in at the very end, for the nose.


Cut a slit about 1/2 inch behind the eyes.

Push 2 carrot ears into the slit.


Place 1 tablespoon cottage cheese next to the round end of each pear.

There's the bunny's cottontail.


Arrange a few strawberries on the lettuce around the bunny.

Now it looks as if the bunny has hopped into the strawberry patch!