Easter Bunny Pear Salad

YIELD: 4 servings

Recipe Development and Photography By: Williams-Raines

INGREDIENTS

Salad:

  • 2 Bosc or Bartlet pears, peeled, cored and halved
  • 4 cups of water
  • 1 1/3 cup sugar
  • Half of a lemon
  • 2 inch piece of ginger
  • Dried fruits, nuts, or candy of your choice for the bunny face (pictured: dried mango strips for ears, golden raisins for eyes, white chocolate chips for nose and sliced almonds for teeth)
  • 1 (5 oz.) container of cottage cheese
  • 6 cups of a shredded cabbage and carrot mix 

Dressing:

  • 1 tablespoon chia seeds
  • 1 tablespoon honey
  • 1 tablespoon apple cider vinegar
  • Juice of one lemon (about a scant 1/4 cup)
  • 1/4 olive oil
  • Salt and pepper to taste

METHOD

  1. Poach the pears; Combine the water and sugar in a medium saucepan and bring to a boil. When the sugar has dissolved gently add the lemon, ginger and pears and reduce to a simmer. To prevent the pears from browning from air exposure, turn them occasionally as they cook. Cook for 25-30 minute or until the pears are tender. Remove from heat and let cool in the poaching liquid.
  2. Make the dressing; Combine the chia seeds, honey, apple cider vinegar, lemon juice and a pinch of salt and pepper in a mixing bowl and whisk. Add the olive oil and whisk until the dressing comes together. Adjust salt and pepper to taste.
  3. Assemble the salad; arrange about 1 to 1 1/2 cups of cabbage mix on a salad plate, place a pear half on top, cut side down. Place about 2 tablespoons of cottage cheese at the large round end of the pear for the “tail”. Create a bunny face on the smaller end of the pear with dried fruit and nuts.
  4. Serve immediately with dressing on the side. Pears can be stored in the poaching liquid in the refrigerator for 2 days.

*Dressing recipe courtesy of http://www.mindfullyfrugalmom.com

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2018-10-11T02:37:59+00:00

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