Try this Okra Salad recipe, or contribute your own.
Suggest a better descriptionIn a small bowl, whisk together the vinegar, salt, pepper, parsley, and garlic. Drizzle in the olive oil in a thin stream, whisking constantly, until it is completely emulsified. Stir in the onion and Tabasco. In a large saucepan, bring a generous amount of water to the boil. Plunge in the okra and cook for 3 minutes. Drain and pat dry with paper towels. In a large heavy skillet, heat the olive oil over medium-high heat. Toss in the okra and sear it, tossing frequently, for about 1 1/2 minutes, or until golden. Set aside for 5 minutes to cool. Arrange the lettuce leaves in a large serving bowl and scatter the okra on top. Pour the dressing over, toss together and scatter the red pepper julienne on top. This recipe yields 6 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6217 broadcast 03-23-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-09-1998 Recipe by: Susan Feniger and Mary Sue Milliken
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Serving Size: 1 Serving (333g) | ||
Recipe Makes: 6 | ||
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Calories: 390 | ||
Calories from Fat: 341 (87%) | ||
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Amt Per Serving | % DV | |
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Total Fat 37.9g | 51 % | |
Saturated Fat 5.4g | 27 % | |
Monounsaturated Fat 18.2g | ||
Polyunsanturated Fat 12.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 23.4mg | 1 % | |
Potassium 737.4mg | 19 % | |
Total Carbohydrate 12.4g | 4 % | |
Dietary Fiber 6.7g | 27 % | |
Sugars, other 5.7g | ||
Protein 3.9g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 390
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