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Garden Salad With Fried Okra Croutons Recipe by Paula Deen

Easy Level
15 MIN 10 Prep + 5 Cook
Servings
$ /Serving
Print
Easy Level
15 MIN 10 Prep + 5 Cook
2 - 4 Servings
$ /Serving

Garden Salad With Fried Okra Croutons Recipe by Paula Deen

Easy Level
15 MIN 10 Prep + 5 Cook
2 - 4 Servings
$ /Serving

Ingredients

  • 1/4 cup balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 juiced, plus 1 teaspoon zest lemon
  • 2 cloves garlic, minced
  • 3/4 cup extra-virgin olive oil
  • 3 cups okra, cut into 1/2-inch pieces
  • buttermilk, to coat
  • salt
  • black pepper
  • flour, to coat
  • vegetable oil, for frying
  • 3 cups baby spinach
  • 2 cups iceberg lettuce, shredded
  • cherry tomatoes, halved
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • Vidalia onion, thinly sliced

Preparation

For the balsamic dressing: In a small bowl, combine the balsamic vinegar, mustard, zest, garlic and lemon juice. Whisk in the olive oil until emulsified. Season with salt and pepper.

 

For the fried okra: Add okra pieces to a medium bowl. Drizzle just enough buttermilk to coat the okra and toss together. Season with salt and pepper. To a separate bowl, add flour. Drain the okra and add to the flour bowl, toss the okra to coat each piece with flour. Shake off any excess flour. Fry at 350°F until golden brown, for 2 to 3 minutes. Remove to paper-towel lined plate to drain.

 

For the salad: In a large bowl, combine the baby spinach, iceberg lettuce, tomatoes, bell peppers and onions. Toss with the balsamic dressing and top with the fried okra croutons.

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Preparation

For the balsamic dressing: In a small bowl, combine the balsamic vinegar, mustard, zest, garlic and lemon juice. Whisk in the olive oil until emulsified. Season with salt and pepper.

 

For the fried okra: Add okra pieces to a medium bowl. Drizzle just enough buttermilk to coat the okra and toss together. Season with salt and pepper. To a separate bowl, add flour. Drain the okra and add to the flour bowl, toss the okra to coat each piece with flour. Shake off any excess flour. Fry at 350°F until golden brown, for 2 to 3 minutes. Remove to paper-towel lined plate to drain.

 

For the salad: In a large bowl, combine the baby spinach, iceberg lettuce, tomatoes, bell peppers and onions. Toss with the balsamic dressing and top with the fried okra croutons.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product