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RECIPESSalad RecipesVegetable Salads pg 4 >  Okra Tomato Salad


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Serves 8

3 tablespoons vegetable oil
1 16-ounce package frozen okra
2 cups cherry tomato halves
1 cup sliced celery
2 tablespoons chopped green onion
1/4 cup distilled vinegar
2 tablespoons dry white wine
2 teaspoons lite soy sauce
1 teaspoon sugar
1 teaspoon dry mustard
1/2 teaspoon salt
1/8 teaspoon red pepper flakes
1/4 teaspoon minced garlic
2/3 cup vegetable oil
Torn assorted lettuce

Cooking Directions
In 10-inch skillet over medium heat, cook okra in oil, in two portions, until lightly browned. Drain, cool.

Combine okra, tomatoes, celery and onions; mix lightly

In blender jar, combine vinegar, wine and soy sauce. Add combined seasonings and garlic.

With blender running, gradually add oil, mixing until well blended.

Add 1/2 cup dressing to okra mixture; toss lightly, chill. Serve on lettuce and offer remaining dressing on side

Serving Suggestions
Very popular in the Southern states, okra can be found fresh in most of the rest of country through the summer months. This salad uses the frozen packaged okra with cherry tomatoes to make a tasty side salad.

Nutrition Facts
Calories 243 calories; Protein 2 grams; Fat 24 grams; Sodium 221 milligrams; Cholesterol 0 milligrams; Saturated Fat 4 grams; Carbohydrates 8 grams; Fiber 3 grams

Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit



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