Yesterday I made a super good salad. We will be eating off of that for a week. It seemed to take me forever to cut up all the salad fixings because I cut them as small as I can. The dressing that we love to make is a recipe from a restaurant in Coon Rapids, Minnesota called Tequilaberry’s, that has since closed down. I remember beseeching the staff for their dressing recipe and at that time they wouldn’t give it out. Time has passed and I finally found it on the internet. My daughter was never super crazy about salads, although she will eat them. When I make this salad though she keeps begging for more. I found out that chopping the fixings into small sizes gives more surface area for the dressing to adhere to. That is why it took so long to get the salad fixings ready. Boy – it is worth it though.
Here is what I used in the salad: 1 whole head of lettuce, 2/3 of a large bunch of endive or leaf lettuce, 1/2 bag of baby carrots, 1 whole head of cauliflower, 1 bunch of celery hearts, “LOTS” of crumbled bacon either bought or homemade, “LOTS” of parmesan powdered cheese. I put tomatoes and green onions in mine but not in my daughters, because she doesn’t like them. I don’t put the bacon and parmesan cheese on the salad until we are ready to eat it so the salad stays crunchy. Of course then I add the yummy Tequilaberry salad dressing and chow down!
The Tequilaberry’s dressing I found on this site: http://www.chindeep.com/2010/02/27/tequilaberrys-salad/. The dressing calls for 1 cup of Hellman’s Mayonnaise. It has to be Hellman’s. That is what gives the dressing the good taste. You add 1 to 1-1/2 cups of parmesan cheese and 1/4 cup of sugar. The recipe also calls for 2-1/2 tablespoons of white vinegar. I use only about 2 tablespoons and I also add a little more Hellmans. Mix it all together and put it on the salad when you’re ready and sit down and enjoy! Even non-salad eaters will like this salad!
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