Skull and Crossbones Salad

Skull and Crossbones Salad

Skull and Crossbones Salad


Makes 6 servings


1 can (29 ounces) pear halves in syrup, drained, reserving syrup
6 black olives
2 large jicama
3 to 4 drops red food coloring
Shredded lettuce (optional)


  1. Place pear halves on cutting board, cut side down with larger end up. With small knife, cut away lower 1-inch piece of each pear and flip it over to form jaw. Use knife point to scoop out small circles or Xs for eyes and triangles for noses.
  2. Fill eyes and noses with pieces of black olives. Cut small rectangles from remaining olive pieces for teeth; arrange in jaws. Set aside.
  3. Slice jicama into 12 (1/4-inch thick) slices. Cut a 4X1-inch rectangle from each slice; shape into bones.
  4. Place reserved syrup in small saucepan and boil until syrup thickens. Stir in red food coloring; set aside to cool.
  5. To serve, place a small amount of shredded lettuce, if desired, on individual serving plate and pour 1 tablespoon cool syrup around it. Top with crossed bones and skull. Drizzle with more syrup.


Shaped skulls and bones may be prepared up to 1 day in advance. Wrap separately and refrigerate until ready to assemble salad.

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