Tequila-Spiked Jicama Salad and Roast Pork – Friday Night Bites!

It’s time for Friday Night Bites and tonight is FOR ADULTS ONLY.  It’s cocktail hour on a fork – we spiked the salad!

Tequila-Spiked Jicama Salad paired with grilled pork is the perfect way to kick off the Labor Day Weekend.  Save the hamburgers and hot dogs for Monday’s celebration and go in a different direction tonight.   The pairing of the reposado tequila with orange and crunchy jicama gives you the greatest cocktail/appetizer combo ever. And it’s easy to eat, no balancing a drink and plate, it’s all in rolled into one bite!  Serve this sensational side with your favorite recipe for pork tenderloin. We love a pork tenderloin on the grill.   Need a recipe for the oven, try this one Pork Roast>

5.0 from 1 reviews
Tequila-Spiked Jicama Salad
Recipe type: Side
Serves: 8
  • ½ large jicama, peeled and sliced into matchstick pieces
  • 2 large oranges, peeled and cut into ½” pieces
  • 14 oz. pomegranate seeds
  • 1 Tbsp. chopped cilantro
  • ¼ cup fresh squeezed orange juice (approx. 2 large juicy oranges)
  • ¼ cup reposado tequila
  • ¼ cup extra virgin olive oil
  • 1 tsp. coarse salt
  1. Place jicama, orange pieces, pomegranate seeds and cilantro into a 13” x 9” rimmed glass baking dish, set aside.
  2. Pour orange juice, tequila, oil and salt into a sealed container/dressing bottle. Shake vigorously until oil is thoroughly combined.
  3. Dress salad, mixing thoroughly. Cover and place in refrigerator until ready to serve. Toss again before serving.

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Enjoy and cheers to the weekend!  Friday Night Bites is a weekly food series from the Partybluprints Blog.

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