Recipe: Annie’s Improved Tequilaberry’s Salad
When I was on staff at Coon Rapids Senior High School, there was a wonderful restaurant in the vicinity called Tequilaberry’s. Not only was their prime rib popular, their cauliflower with bacon salad was famous! However, Tequilaberry’s salad contained raw cauliflower- which for many people, can cause digestive problems, or the taste of raw cauliflower is unappealing. During the summer, when I’m entertaining and want to serve a variety of salads, this is always included on the menu. Enjoy!
Annie’s Improved Tequilaberry’s Salad
1 large bag of coleslaw (sliced and in the bag…easy!) washed and dried
1 pound of baked bacon: finely diced (I prefer Wrights Smoked bacon, found at Walmart)
1/2 cup grated Parmesan cheese
1/2 cup grated Romano cheese
(Hint: When buying Parmesan and Romano cheese: purchase the small, pre-packaged, triangles of fresh ungrated cheese in the dairy section. Kraft Romano/Parmesan cheese in the green containers, will not meet the standard of flavor)
Dressing: In a bowl, whisk together:
Whisk dressing ingredients, until you obtain a semi-thick dressing.
1 1/2 cups Hellman’s mayo
1/4 cup sugar
3/4 teaspoon celery seed (optional)
1/4 cup milk (more or less to obtain desired consistency)
Let dressing stand at room temp. for 15 minutes. Store the salad and dressing, separately in the refrigerator. You can cover and store the dressing in the refrigerator, until you’re ready to serve the salad. Add the dressing to the salad, RIGHT BEFORE serving.
To Make the Salad:
Note: Put together this salad immediately before you’re going to serve it.
Add the following ingredients in order, in a large bowl:
Cooked, diced bacon
Grated Parmesan and romano cheeses
Mix together and serve.