Ingredients

Balsamic Dressing:

1/4 cup balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon lemon zest
2 cloves garlic, minced
Juice of 1/2 lemon
3/4 cup extra-virgin olive oil
Salt and pepper

Fried Okra Croutons:

3 cups okra, cut into 1/2-inch pieces
Buttermilk, to coat
Salt and pepper
Flour, to coat
Vegetable oil, for frying

Salad:

3 cups baby spinach
2 cups shredded, iceberg lettuce
Cherry tomatoes, halved
Red bell pepper, sliced
Yellow bell pepper, sliced
Vidalia onion, thinly sliced

Directions

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 degrees 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.

Recipe Courtesy of Paula Deen