“It’s certain that fine women eat a crazy salad with their meat.” ~Yeats
My friend Sherida shared this recipe with me years ago when Tequilaberry’s was still open. A restaurant that was located in Coon Rapid’s MN, known for their prime rib and this spectacular salad has closed it’s doors, but nobody that has enjoyed this salad can seem to live without it for very long. I came across it when I was looking through my recipes a couple days ago and decided to make it and post the recipe, just in case anyone out there is looking for it. Enjoy!
Tequilaberry’s Salad
1 head iceberg lettuce, chopped into 1 inch pieces
1 head cauliflower, chopped
1 lb. bacon
1 cup real mayonnaise (no substitutes)
2 and 1/2 Tablespoons white vinegar
1/4 cup sugar
1 and 1/2 cup parmesan cheese
Combine chopped lettuce and chopped cauliflower in a large mixing bowl. Fry bacon until crispy, blot and chop into bite size pieces. Add bacon to the lettuce mixture. Discard bacon grease. To make the dressing: mix mayonnaise, vinegar, sugar and parmesan cheese in a small mixing bowl. Add the dressing to the lettuce mixture, mixing well. Serve immediately or chill in refrigerator. I like to grind a little fresh pepper over the top before serving.
~Melissa
Definitely a hit. Can’t get enough of it. As your recipe says- serve immediately- best when it’s super fresh. Great way to get the kids to eat cauliflower (with their bacon.) Bacon!
Hey there Hubby,
I may have to challenge you to a duel for the last bit of salad in the fridge. Hee hee.
Thanks for the comment
xoxo,
Me
Hey! Great way to get me to eat bacon and my veggies all in a salad. Like the dishes, too….Nice placemats as I got the same…Good Taste!
Ooh, I have another bacon+veggies=bliss recipe that I’ll pass your way Sandy. It’s called “Candied Broccoli”
Of course you noticed the dishes, vintage collector-woman! See…I told you…red and white… hee hee
Sandy, here’s the recipe…
Candied Broccoli-
* 10 slices bacon
* 1 head fresh broccoli, cut into bite size pieces
* 1/4 cup red onion, chopped
* 1/2 cup raisins
* 3 tablespoons white wine vinegar
* 2 tablespoons white sugar
* 1 cup mayonnaise
* 1 cup sunflower seeds
Directions
1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2. In a medium bowl, combine the broccoli, onion and raisins. In a small bowl, whisk together the vinegar, sugar and mayonnaise. Pour over broccoli mixture, and toss until well mixed. Refrigerate for at least two hours.
3. Before serving, toss salad with crumbled bacon and sunflower seeds.
A great and simple recipe. Perfect for any event….
Great for Cinco De Mayo festivities, too!!
I think we’ll give it a try at our place.
Thanks for the comment Susan!