Fried Okra Salad
This wonderful and unique salad has okra at its core, but also has great flavor from a tangy vinaigrette and smoky bacon.
Ingredients
- 1/2 cup Hiland buttermilk
- 1 Hansens egg
- 1 (1-Pound) package frozen, sliced okra OR 1 pound fresh okra, stemmed and sliced
- 1 (6) ounce package Shawnee Mills corn muffin mix
- Vegetable oil, for frying
- 1 teaspoon coarse salt
- 12 to 16 ounce Scissortail Farms salad greens
- 1 tomato, chopped
- 1 green bell pepper, chopped
- 5 slices Bar-S Fully Cooked Bacon, warmed and crumbled
- 1/3 cup olive oil or canola oil
- 3 tablespoons apple cider vinegar
- 2 tablespoons sugar
- Combine Hiland buttermilk and egg in a shallow dish. Dip okra in buttermilk, then coat in cornbread mix.
- Add vegetable oil until it reaches 2 inches up the side of a deep skillet. Heat.
- Over medium-high heat, fry okra in small batches, about a minute or two on each side. (Turn once while cooking.) Let cool on paper towels. Sprinkle with coarse salt while still hot.
- Combine greens with tomato and bell pepper. Top with Bar-S bacon.
- To make salad dressing, whisk together olive oil, apple cider vinegar, and sugar. Pour dressing over salad. Top with okra, and serve immediately.