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.