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.

Broccoli, Corn, and Bacon Salad

For whatever reason, I tend to shop for a family of four. I’m not sure why I do that. The various sales just draw me in, eager to use those sale ingredients in the vast pile of recipes I have stacked up to try. Because of this I tend to over buy on vegetables, and I’m talking BIG time. When you over buy on vegetables, you end up eating a lot of them, often forced to use them in a variety of ways. Hence, the broccoli and corn salad was born. I have to say that this is a delicious combination, so good, in fact, that I ate it as a main dish. Use fresh corn in the summer, grilled if you like, to enjoy it all year round.

Broccoli, Corn, and Bacon Salad

1 lg. head broccoli, chopped

1 lg. carrot, shredded

2 c. frozen corn, thawed

½ c. golden raisins

½ c. pecans, toasted, roughly chopped

1 T. fresh chives, minced

½ c. shredded sharp cheddar cheese

¼ t. Frank’s Hot Sauce

4 slices bacon, cooked and crumbled

¼  - ½ c. favorite Ranch Dressing

 Combine all ingredients, toss to coat with dressing, and serve immediately or store in the refrigerator for up to two days.

As an Amazon Associate I earn from qualifying purchases.