Rabbit Salad

3 cups boiled rabbit, boned

3/4 cup sweet cucumber chips, chopped fine

4-5 ribs only, Chinese cabbage, chopped fine

3 boiled eggs, chopped

2 tablespoons catalina dressing

3 tablespoons mayonnaise

1 teaspoon celery seed

1 tablespoon prepared mustard

Cut rabbit into pieces, place in a pan covered with water, add salt, parsley flakes and garlic powder to taste. Bring to a boil and simmer until tender and meat falls from bones. Bone rabbit and place in refrigerator to cool. Combine remaining ingredients and add to rabbit. Serve on a bed of lettuce or a spit tomato.

Copyright 1998-2014 Stephen Ricciardelli