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5 from 1 vote

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!
Prep Time45 minutes
Cook Time15 minutes
Total Time1 hour
Servings: 12
Calories: 264kcal

Equipment

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: 264kcal | Carbohydrates: 11g | Protein: 18g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 69mg | Sodium: 1301mg | Potassium: 539mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1797IU | Vitamin C: 13mg | Calcium: 296mg | Iron: 2mg