Okra Tomato Salad

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

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


Pyrex 3-Piece Glass Measuring Cup Set

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