That Addicting Salad Food

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TEQUILABERRY SALAD AUTHENTIC RECIPE



Tequilaberry Salad Authentic Recipe image

Tequilaberry Salad was made famous at the Tequilaberry Restaurant located in Coon Rapids, Minnesota. It is an addictive salad made with lettuce, cauliflower, bacon and a secret sauce.

Provided by admin

Categories     Appetizer     Salad

Time 15m

Number Of Ingredients 7

1 head Iceberg lettuce
1 head cauliflower
1 lb bacon, fried
1 cup Hellmann's mayonnaise
2½ tbsp white vinegar
¼ cup sugar
1½ cup Parmesan Cheese

Steps:

  • Chop 1 head of lettuce and 1 head of cauliflower finely. Place together in a mixing bowl.
  • Fry 1 pound of bacon until crisp. Drain grease and set aside.
  • Mix together mayonnaise, vinegar, sugar, and parmesan cheese for salad dressing and whisk until thoroughly incorporated.
  • Combine lettuce mixture with salad dressing until the lettuce is completely covered. Top with bacon pieces and any desired add-ins.
  • Place in the refrigerator to chill for 30 minutes. Serve and enjoy!

ADDICTING WILD RICE & ASPARAGUS SALAD



Addicting Wild Rice & Asparagus Salad image

Make and share this Addicting Wild Rice & Asparagus Salad recipe from Food.com.

Provided by Chef amfox

Categories     Rice

Time 30m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 11

2 (5 ounce) packages long grain and wild rice blend (Mahatmas brand)
1 onion, chopped (yellow works best)
2 -4 garlic cloves, minced (more or less to your liking)
3 cups asparagus, chopped in 1 . 5 in pieces (about 1 cluster total)
14 ounces chopped portabella mushrooms
1 (8 ounce) can chicken broth
2 tablespoons olive oil
2 tablespoons red wine vinegar
garlic salt (a few dashes to your liking)
1/2-1 cup pine nuts or 1/2-1 cup sliced almonds
1 cup craisins

Steps:

  • 1. Cook rice according to directions. About 2 minutes BEFORE rice is finished, add craisins and simmer until rice is cooked.
  • 2. In a frying pan, add 1 can of broth, garlic, and onion. Simmer for about 2-3 minutes and then add the asparagus until cooked to your liking. Add mushrooms and cook for about 5 more minutes, more or less.
  • 3. Drain any remaining broth and mix the onion mix with the rice and craisins.
  • 4. Add vinegar & olive oil, mix well. Then add garlic salt and mix.
  • 4. If using nuts, place then under a the broiler for a minute or two (watch them carefully so not to burn!) and then add them to the salad.
  • 5. This dish can be served hot and is also quite tasty cold for a quick leftover dish!

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