For decades, the restaurant Tequilaberry’s in Coon Rapids, Minnesota served “The Salad”. It was also on the menu at sister restaurants in Bloomington and Anoka. Most agree that the base of this salad is chopped iceberg lettuce, bacon and cauliflower along with a mayo-based dressing.
Although all of those restaurants closed more than 15 years ago, the Tequilaberry Salad is still beloved. Online, you’ll find various recipes for the salad, although the original recipe continues to be more of a secret.
If you don’t want to make it yourself, variations of the salad are available at restaurants around Minnesota. Thanks to suggestions posted on my Facebook page, here’s a roundup of where you can order it. If you know of a spot not listed, please message me using the contact form at the bottom of this page.
And if you want to make it for yourself, keep scrolling to get three recipes!
Where to get Tequilaberry Salad in Minnesota
Bootleggers Saloon and Eatery, Nowthen
19735 Iguana St NW, Nowthen, MN 55330
In Anoka County, Bootleggers’ house salad is a version of the Tequilaberry Salad. You can get an order for $14.99. You have the option to add grilled or crispy chicken for an additional $3.
Broadway Pizza, Robbinsdale
4106 Lakeland Ave N, Robbinsdale, MN 55422
Known as the Bird Town Salad, this version is on the menu for $15.99. You can add chicken for an additional $4.99.
Festival Foods, Andover, Bloomington, Brooklyn Park, Hugo, Lexington, White Bear Lake
People on my Facebook page commented that the deli section of Festival Foods carries a variation of the Tequilaberry Salad.
Fore Seasons Clubhouse Bar and Grill, Princeton
301 Golf Course Rd, Princeton, MN 55371
The version at this clubhouse on the golf course in Princeton uses a spring mix instead of iceberg lettuce. It also includes onion. An order is $12.75 with the option to add chicken for $3.50.
Moe’s American Grill, Mounds View
2400 County Hwy 10, Mounds View, MN 55112
The Tequilaberry Salad is the House Salad at Moe’s and comes in at a steal at $8.29.
Pizza Pub, Blaine
2190 105th Ave NE, Blaine, MN 55449
The Pizza Pub in Blaine serves a half order for $10 or a full order for $15.
Pizza Pub, Center City, Forest Lake, Inver Grove Heights and North Branch
345 Summit Ave, Center City, MN 55012
8241 N Shr Trl N, Forest Lake, MN 55025
5660 Bishop Ave, Inver Grove Heights, MN 55076
6407 Main St, North Branch, MN 55056
At these Pizza Pub locations, you can add grilled or crispy chicken. A half order is $10 and a full order is $13.
Pizza Pub, Princeton
202 N Rum River Dr, Princeton, MN 55371
The Pizza Pub in Princeton adds grilled or crispy chicken to their version. You can get a side salad for $6, a half order for $9.50 or a full order for $12.50.
Route 47, Fridley
7820 University Ave NE, Fridley, MN 55432
For $13, their version features crisp lettuce, cauliflower, juicy bacon,
Parmesan cheese, and a creamy homemade salad dressing.
Tavern at Green Haven, Anoka
2800 Greenhaven Rd, Anoka, MN 55303
The Tavern at Green Haven is located at Green Haven Golf Course. Their version is called the Loft Salad and is on the menu for $16.
Tequilaberry Salad recipes
Here are three variations on the Tequilaberry Salad recipe that were posted on my Facebook page. None of these are the original, but comments say version one is the closest!
Version 1
INGREDIENTS
1 head of iceberg lettuce, chopped (can substitute with coleslaw mix or romaine lettuce)
1 pound cooked bacon or 2 pkgs bacon bits
2 cups cauliflower, chopped (can substitute with broccoli)
DRESSING
2 cups mayo (use Hellman’s)
1/2 cup Parmesan cheese, grated
1/4 cup sugar
Bacon grease drippings
INSTRUCTIONS
Chill the dressing for 2-3 hours or overnight prior to serving.
Optional: add chopped onion or sunflower seeds to the dressing.
Version 2
Adapted by Shelly Ouren-Sarrazin
INGREDIENTS
1 head of lettuce, chopped
1 pound cooked bacon or 2 packages bacon bits
2 cups cauliflower, chopped
DRESSING
2 cups mayo
1/2 cup Kraft or generic grated Parmesan cheese
1/4 cup sugar
1 tablespoon milk
1 teaspoon white vinegar
INSTRUCTIONS
Chill the dressing for 2-3 hours prior to serving.
Version 3
Adapted by Carol Johnson-Isaacson
INGREDIENTS
1 head iceberg lettuce, chopped
1 head cauliflower, chopped
1/2 purple onion, chopped
1/2 cup crisp bacon, chopped
1/2 cup Parmesan Cheese, shredded (not dry grated Parmesan)
DRESSING
1 cup Hellman’s Real Mayonnaise
1/3 cup granulated sugar
1 tablespoon apple cider vinegar
INSTRUCTIONS
Chop the lettuce and the cauliflower and toss in a large bowl.
Add chopped onion (if you prefer, serve the chopped onion on the side – some people are not crazy about the onion in our family). Add bacon and Parmesan cheese and toss well.
Pour salad dressing over the salad when you are ready to serve, and mix into the salad.
NOTE: I make an extra 1/2 recipe of the dressing because I never seem to have enough. And you can never have enough bacon so go big!
