Easter Bunny Antipasto

The Easter Bunny Antipasto Salad made the first appearance at my extended family’s Easter celebration. Being of Italian descent they celebrate Easter and derived a lot of joy out of this festive and elaborate salad. The kids ranged in ages, but all loved seeing the bunny make his appearance on a salad. It has become an Easter tradition. Enjoy!

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Prep Time 45

Cook Time 15

Total Time 1

Course Appetizer, Salad, Side Dish

Cuisine Italian

Servings

Calories 264 kcal

Equipment

1 Cutting Board
1 Chef's Knife
1 Platter
small Bowls for placing ingredients after chopping/slicing

Ingredients

1 Lettuce Small Head of Romaine and or Iceberg as they are crispy enough to withstand the layers of items and will not wilt as easy as spring mix.
1 Carrot Sliced into thin strips for the whiskers and save 1 piece to cut a triangle for the nose
2 Celery Sliced into “u” shapes
4 Mushrooms Fresh sliced
1 Cucumber remove seeds
1/4 Bell Pepper Sliced thin
4 Green Onion ( Slices the tops of them making slits in the stalks and use for the grass)
1 Tomato sliced or 8 Cherry Tomatoes cut in half
10 Oz Beets Sliced canned
6 Oz Artichoke Hearts Marinated
1/2 Cup Mushrooms Marinated
6 Baby Corn from a jar or can found in the Asian aisle of any supermarket
1/4 Cup Red Roasted Peppers from the Jar
12 Pickles sweet
12 Green Olives
12 Black Olives cut one of the black olives in half for the eyes and one into thirds for the buttons
6 Pepperoncini
12 Slices Salami Genoa sliced very thin (Halve one of the slices for the inside of the ear, and shape out the belly and the feet with another 2 slices)
12 Slices Prosciutto paper thin
12 Slices Roast Beef thin
12 Slices Provolone Cheese very thin ( 4 Slices are used to make the outline of the bunny. Cut one slice in half for the ears)
1/4 Lb. Provolone Sharp - cut into very small cubes
12 Shrimp Peeled, deveined, cooked, and cooled
6 Anchovies rolled with capers
5 oz Tuna We like the Italian tuna fish Tono
1/2 Red Onion sliced thin
1 Egg Hard-boiled sliced and use one slice for the tail

Instructions

Cook the hard boiled egg for 11-13 minutes at a rolling boil then plunge into ice water
Wash all your fresh vegetables

Prepare The Decorations To Make The Bunny

Sliced some of your carrots into thin julienne strips for the whiskers and save 1 piece to cut a triangle for the nose
Slice the egg into circles with the yolk in the middle one of the egg slices is used for the tail
Slice the tops of the green onion making slits in the stalks to use for the grass
Cut one of the black olives in half for the eyes and one into thirds for the buttons
(Halve one of the slices for the salami for the inside of the ear, and shape out the belly and the feet with another 2 slices)
4 -6 Slices of provolone cheese are used to make the outline of the bunny. Cut one slice in half for the ears)
Slice your celery into “u” shapes
Cut and slice the rest of the fresh vegetables and place into bowls
Start with a large platter and place lettuce as the bottom layer.
Add the fresh vegetables first, spreading them out evenly so someone will receive a taste of each on a spoonful of salad
Next layer on the jar and canned vegetables
Then layer the deli meats and cheeses I roll most of the meats and cheese whenever possible.
Lastly, add the seafood, I always place the tono in the top middle unless I know someone hates it, then I place to one side so they can avoid it.

Making The Bunny

Make the bunny decoration on top of the entire salad.
Start by placing 3 whole slices of provolone to the middle of 3/4 of the salad
Use 1 slice of provolone cut in half for the outline of the ears
Place the two olives for the eyes on the slice of provolone under the ears
Add the triangle of carrot for the nose
Use the thin strips of carrots for the whiskers
Next cut 1 piece of salami in half (if you have not already done so) and line the ears
Trim a little off of another piece of salami to form a square and place this on the second whole piece of provolone for the shirt.
Use 3 slices of black olives for the buttons
Cut two arms from 1 half of provolone
Use a rolled piece of salami and cut it in half and make a few slices in each for paws
Place a few more slices of provolone at the bottom and attach the tail with the one slice of egg
Place the green onions sliced to resemble grass on the bottom over the provolone.
Your Easter Bunny has been assembled
Serve with a simple vinaigrette.

Nutrition

Calories: 264kcalCarbohydrates: 11gProtein: 18gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 69mgSodium: 1301mgPotassium: 539mgFiber: 3gSugar: 5gVitamin A: 1797IUVitamin C: 13mgCalcium: 296mgIron: 2mg

Keyword Easter, Savory, Spring

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