Okra Tomato Salad

Okra is a popular summertime vegetable in the South. This version of okra and tomato salad can be enjoyed year-round as it incorporates the use of frozen okra with cherry tomatoes.

Recipe Ingredients:

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 white distilled vinegar
2 tablespoons dry white wine
2 teaspoons soy sauce
1 teaspoon granulated 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:

1. 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.
2. In blender jar, combine vinegar, wine and soy sauce. Add combined seasonings and garlic. With blender running, gradually add oil, mixing until well blended.
3. Add 1/2 cup dressing to okra mixture; toss lightly, chill. Serve on lettuce and offer remaining dressing on side.

Makes 8 servings.

Recipe provided courtesy of National Pork Board.