We at Hail Merry like to celebrate the beautiful spirit and culture embodied the holiday right around the corner. Day of the Dead (Spanish: Día de Muertos) is a Mexican holiday observed throughout Mexico, and around the world in other cultures. The holiday focuses on gatherings of family and friends, to pray for and remember friends and family members who have died. The celebration takes place on October 31, November 1 and November 2, in connection with the triduum of Allhallowtide: All Hallows’ Eve, Hallowmas, and All Souls’ Day. It is a time for family and friends to gather and honor loved ones who have passed. Offering sweets and favorite foods is a way to remember and pay tribute to loved ones, and usher them into the land of the remembered. This brightly colored salad is perfect for the fiesta. We hope you enjoy!
Day of the Dead- Jicama Orange Salad
1 each Jicama, peeled and cut into matchsticks (about 3 cups)
6 cups Organic spinach, sliced into ¼” thick pieces
1 each Fresh pomegranate, seeded (about 2 ½ cup seeds)
3 each Fresh navel orange
2 each Limes, juiced (about 4 Tablespoons)
2 Tablespoon Organic Maple Syrup
1 Tablespoon Olive Oil
½ teaspoon Smoked Paprika
Pinch of salt
- Peel Jicama and cut into matchsticks.
- Cut fresh spinach into strips about ¼ thick. Measure 6 cups.
- Using a sharp knife, peel the orange and run the knife between the membranes of the orange to make segments. Squeeze the remaining orange and juice over the salad.
- Add pomegranate seeds.
- Toss the salad with the dressing just before service. Dressing can be made ahead.
CHEF’S TIPS: For an easy way to separate the seeds of the pomegranate cut the pomegranate in half and submerge in a bowl of water. Break the membrane away from the seeds under water to avoid the juices staining your clothes or cutting board. The membrane will float and the seeds will sink in the water.