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iceberg, vegan bacon, parmesan, cauliflower salad on a plate

"The" Salad (Midwestern Tequilaberry Salad)

Print Recipe
Iceberg lettuce, bacon, mayo, parmesan, and cauliflower make up this traditional Tequilaberry salad. Here, I've put a plant-based spin on it.
Course Salad
Cuisine American
Keyword tequilaberry
Prep Time 15 mins
Cook Time 5 mins
Servings 4


For the dressing:

  • 1 cup vegan mayo
  • ¼ cup pure cane sugar
  • 3 tbsp white wine vinegar
  • 1 small onion finely diced

For the salad:

  • 1 head iceburg lettuce chopped
  • A few leaves of romaine or boston lettuce for color (optional)
  • ½ head cauliflower chopped into small florets
  • 1 package vegan bacon
  • ½ cup vegan parmesan grated


  • To make the dressing, whisk all the ingredients together and store in the refrigerator until ready to serve.
  • Cook the vegan bacon according to the package directions. Cool and chop into small bits.
  • When ready to serve, pour the dressing over the lettuce and cauliflower. Sprinkle in the bacon and parmesan and toss everything to evenly coat. Serve immediately.