Fried Okra Salad
24 May
This was a pretty simple salad. On top of a base of spring mix greens, I sprinkled chopped carrots, corn, and roma tomatoes. I used frozen breaded okra from Central Market, covered lightly with olive oil and threw them in the toaster oven until dark golden brown. I also boiled four eggs and fried 4 pieces of bacon.
For the dressing, I started with a heaping glob of mayonnaise, added some Dijon mustard, fresh squeezed lime juice, and a healthy dose of fresh ground pepper and Tony Chachere’s.
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