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Suggest a better descriptionIn a steamer set over boiling water steam the potatoes, covered, for 10 to 12 minutes, or until they are just tender, transfer them to a bowl, and let them cool to room temperature. In another bowl toss the okra with the cornmeal and salt and pepper to taste, transfer the mixture to a sieve, and shake off the excess cornmeal. In a deep skillet heat 1 inch of the oil to 375F., in it fry the okra, stirring, for 2 minutes, or until it is golden, and transfer it to paper towels to drain. In a small bowl whisk together the vinegar, the honey, the mayonnaise, 1 tablespoon water, and salt and pepper to taste. Add the dressing to the potatoes with the okra and the tomato and combine the salad well. Serves 6. Gourmet July 1991
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Serving Size: 1 Serving (1519g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1467 | ||
Calories from Fat: 1064 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 118.2g | 158 % | |
Saturated Fat 17.3g | 87 % | |
Monounsaturated Fat 31.8g | ||
Polyunsanturated Fat 63.6g | ||
Cholesterol 91.7mg | 28 % | |
Sodium 2510.4mg | 87 % | |
Potassium 70.2mg | 2 % | |
Total Carbohydrate 104.5g | 31 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 103.7g | ||
Protein 4.6g | 7 % | |
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: 1467
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