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Tequilaberry’s Salad
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Description
My family used to go to Tequilaberry’s restaurant for two things–the prime rib and this salad. They went out of business many years ago, but with some creative testing we came up with the recipe.
Take this salad to potlucks, and you are guaranteed compliments. Just don’t tell them what’s in the dressing. It’s definitely NOT healthy.
Ingredients
- 1 pound Bacon
- 2 heads Iceberg Lettuce
- 1 head Cauliflower
- ½ cups Buttermilk
- 2 cups Mayonnaise
- ½ cups Fresh Shredded Parmesan
- ½ cups Sugar
- 1 Tablespoon White Onion, Minced
Preparation
Cook bacon to your preference. I like to bake it. Chop it into approximately 1/4-inch square chunks.
Wash lettuce head. Remove core (I slam it on the countertop, it pops right out!). Chop lettuce and place into a very large bowl.
Wash cauliflower head. Finely chop florets and add to the bowl.
Add finished bacon to the bowl. Refrigerate salad, covered, until you’re ready to serve.
Mix together buttermilk, mayo, cheese, sugar, and onion. Refrigerate.
Mix together dressing and salad just prior to serving.
Note: This salad does not keep well overnight once the dressing and salad are mixed. If you know you’re going to have leftovers, keep the dressing and salad separate and allow guests to serve themselves.
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