Tequilaberry Salad

This is very similar to the signature salad at the old Tequilaberry's restaurant.  It's so yummy I actually had it served at my wedding reception dinner!  I've brought it to several potlucks and there is rarely any left to bring home.

• 1 head lettuce, chopped (Romaine is best, but iceberg lettuce will work nicely also.)
• 1/2 c cooked bacon, crumbled
• 1/2 c raw cauliflower, cut up into small pieces
• 1/2 c Parmesan cheese

Dressing:

• 1 1/2 c Real mayonnaise
• 1/2 c sugar
• 1/2 c milk

In medium salad bowl toss together lettuce, bacon, cauliflower and Parmesan cheese.  Beat dressing ingredients together and drizzle over tossed lettuce, etc in bowl.  Toss well and serve.

Apple Craisin Lettuce Salad

This is a favorite at potlucks and family gatherings.

Salad:

• 2 (10 oz) pkgs hearts of romaine (already chopped)
• 1 (6 oz) pkg or 1 1/2 c original Craisins (sweetened dried cranberries) 
• 1 1/2 c salted cashews (the small can is about the right amount)
• 1 large apple, peeled, cored and finely chopped
• 1 (8 oz) pkg shredded swiss cheese (can substitute mozzarella)

Toss all salad ingredients together in a very large bowl (I use the huge Tupperware mixing bowl).  Just before serving, toss with the dressing.

Dressing:

• 1/2 c sugar
• 1/3 c lemon juice
• 1/2 tsp salt
• 1 1/2 Tbsp Dijon mustard
• 2/3 c extra virgin olive oil
• 1 Tbsp poppy seeds

Combine all ingredients for dressing.  (I use the Tupperware shaker to combine the dressing ingredients - the one that you use to mix flour or cornstarch and water when you’re making gravy.)   Do not add dressing until just before serving!  You can make the dressing ahead of time, but make sure the dressing is at room temperature before adding to salad - the olive oil tends to solidify somewhat in the refrigerator.