For today's salad-themed coverage, the Made in Oklahoma Coalition has provided a Fried Okra Salad for spring.
As Made in Oklahoma month coverage continues, this recipe combines the simplicity of spring's bounty with the promise of what summer has to offer.
But if you can't wait for fresh okra, the recipe works just fine with frozen okra.
Any Oklahoma home cook worth his or her salt knows cornmeal is the foundation of good fried-okra batter, and Shawnee Mills has been producing premium cornmeal for decades.
To ensure the best quality, make a trip to your neighborhood farmers market to select the freshest lettuce, arugula, kale, Swiss chard or other greens, onions, peppers and tomatoes.
If you're trying to watch your calories, simply cut the amount of okra you fry in half and bulk up on more locally grown vegetables.
Fried okra salad
½ cup Hiland buttermilk
1 (1-pound) package frozen, sliced okra OR 1 pound fresh okra, stemmed and sliced
1 (6-ounce) package Shawnee Mills corn muffin mix
Vegetable oil, for frying
1 tablespoon Granny's Good Ol' Fashion Bacon Drippings
1 teaspoon coarse salt
12 to 16 ounces assorted fresh salad greens
1 tomato, chopped
1 green bell pepper, chopped
5 slices Bar-S Fully Cooked Bacon, warmed and crumbled
1/3 cup olive oil or canola oil
3 tablespoons apple cider vinegar
2 tablespoons sugar
To make salad dressing, whisk together olive oil, apple cider vinegar and sugar. Pour dressing over salad. Top with okra, and serve immediately.