This wonderful and unique salad has okra at its core, but also has great flavor from a tangy vinaigrette and smoky bacon.
Author:Krush Digital
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Ingredients
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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.