Try this Caribbean Okra Salad recipe, or contribute your own.
Suggest a better descriptionThis delicious light salad comes from "Faye Levys International Vegetable Cookbook" (Warner Books). 1. In a medium saute pan, heat 1 tablespoon oil. Add okra and saute 2 minutes. Sprinkle with salt and pepper. Add water, cover and cook over low heat for about 7 minutes, or until just tender. (Add more water if needed.) Transfer to a serving plate. 2. Combine remaining tablespoon oil, lime juice, garlic, allspice, hot pepper sauce, salt and pepper. Pour over okra. Sprinkle with cilantro and dried tomato. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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Serving Size: 1 Serving (146g) | ||
Recipe Makes: 2 | ||
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Calories: 120 | ||
Calories from Fat: 83 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.2g | 12 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 5.8g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 10.2mg | 0 % | |
Potassium 360.1mg | 9 % | |
Total Carbohydrate 9.2g | 3 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 5.5g | ||
Protein 2.4g | 3 % | |
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: 120
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