Salad Greens and Veggies with Fried Okra Croutons
Elevate your salad game with this vibrant and satisfying recipe for Salad Greens and Veggies with Fried Okra Croutons! Featuring a medley of crisp mixed greens, juicy cherry tomatoes, cool cucumber slices, and zesty red onion, this salad is a refreshing base for the real star of the dish—golden, crunchy fried okra croutons. Coated in a seasoned blend of cornmeal and flour, the okra adds a unique Southern-inspired twist to your usual croutons. A tangy homemade dressing of olive oil, balsamic vinegar, honey, and Dijon mustard ties it all together, balancing the richness of the fried okra with a delightful pop of flavor. Ready in just 35 minutes, this crowd-pleaser is perfect for a light lunch, a dinner side, or even as a show-stopping centerpiece for your next gathering. Whether you're searching for "unique salad recipes," "Southern-style fried okra," or "vegetarian salad ideas," this dish delivers on both flavor and flair!
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Recipe Information
Ingredients
- 6 cups mixed salad greens
- 1 cup cherry tomatoes
- 1 medium cucumber
- 0.25 medium red onion
- 2 cups okra
- 1 cup buttermilk
- 1 cup cornmeal
- 0.5 cup all-purpose flour
- 1 teaspoon cajun seasoning
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 cups vegetable oil
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey
- 1 teaspoon dijon mustard
Instructions
Wash and pat dry the mixed salad greens. Place them in a large salad bowl.
Slice the cherry tomatoes in half, thinly slice the cucumber, and thinly slice the red onion. Add them to the salad bowl with the greens.
Rinse the okra and pat dry. Slice into 1/2-inch rounds.
Pour the buttermilk into a bowl. In a separate bowl, mix together the cornmeal, all-purpose flour, cajun seasoning, salt, and black pepper.
Dip the okra rounds into the buttermilk, allowing the excess to drip off, then dredge them in the cornmeal-flour mixture until well-coated. Shake off excess coating.
Heat the vegetable oil in a deep skillet over medium-high heat until it reaches 350°F (175°C). Fry the okra in batches, being careful not to overcrowd the pan, until golden brown and crispy, about 2-3 minutes per batch. Remove with a slotted spoon and drain on a paper towel-lined plate.
In a small bowl, whisk together the olive oil, balsamic vinegar, honey, and Dijon mustard to make the dressing.
Drizzle the dressing over the mixed greens and veggies, tossing gently to combine.
Top the salad with the fried okra croutons just before serving. Serve immediately and enjoy!
Nutrition Facts
Calories |
5356 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 479.4 g | 615% | |
| Saturated Fat | 72.2 g | 361% | |
| Polyunsaturated Fat | 273.6 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 2766 mg | 120% | |
| Total Carbohydrate | 276.3 g | 100% | |
| Dietary Fiber | 33.7 g | 120% | |
| Total Sugars | 39.4 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 731 mg | 56% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 3062 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
