Tequilaberry’s Original Salad – A Legendary Crunchy Delight from Coon Rapids

In the 1980s, Tequilaberry’s Restaurant in Coon Rapids, Minnesota, was a local legend, drawing crowds for two unforgettable offerings: their all-you-can-eat prime rib and the iconic Tequilaberry’s Salad. Served in “The Loft,” the prime rib was a showstopper, but the salad was the real star. Brought to your table on a tray and mixed fresh by the waitress, this salad was served on massive plates, making it a meal in itself. Its creamy, tangy dressing, shrouded in secrecy, was the key to its fame. Rumor has it, a long-time waitress spilled the recipe to a friend after leaving the restaurant, and now having tasted myself and fallen deeply in love, I’m sharing it with you!

This is everything a chopped salad lover like me dreams of: crisp iceberg lettuce, tender cauliflower, smoky bacon, and a pungent Parmesan dressing that ties it all together. It’s simple to make, packed with crunch, and bursting with flavor. Whether you’re hosting a potluck, craving a nostalgic Midwest classic, or just want a hearty side dish, this salad delivers. I switched things up a tiny bit in that I used Melissa’s colorful cauliflower as well as my favorite brand of mayonnaise, Dukes; this is reflected in the recipe. The original, called for any old kind of cauliflower, and Hellmann’s mayonnaise.

Tequilaberry’s Original Salad

Slightly adapted to satisfy my own tastes

1 head iceberg lettuce, chopped into 1" pieces
1 head Melissa’s colorful cauliflower, chopped into bite-size pieces

1 lb. bacon, cooked crispy and chopped
1 c. Duke’s mayonnaise
2½ T. white vinegar
¼ c. granulated sugar
1½ c. shredded Parmesan cheese 
Freshly ground black pepper, to taste (optional) 

In a large mixing bowl, combine chopped iceberg lettuce and cauliflower. 

Fry bacon until crispy, blot with paper towels to remove excess grease, and chop into bite-size pieces. Add to the lettuce and cauliflower mixture. 

In a small bowl, whisk together mayonnaise, white vinegar, granulated sugar, and shredded Parmesan cheese until smooth and fully incorporated. 

Pour the dressing over the salad mixture and toss until evenly coated. Serve immediately for maximum crunch, or chill briefly in the refrigerator. Grind fresh black pepper over the top before serving, if desired.

Pair with grilled meats or prime rib for a nod to Tequilaberry’s classic menu, or serve as a standalone meal for a hearty lunch. As an Amazon Associate I earn from qualifying purchases.