Preparation Time: 20 minutes
3 tablespoons vegetable oil
1 16-ounce package frozen okra
2 cups cherry tomato halves
1 cup sliced celery
2 tablespoons chopped green onion
1/4 cup distilled vinegar
2 tablespoons dry white wine
2 teaspoons light soy sauce
1 teaspoon sugar
1 teaspoon dry mustard
1/2 teaspoon salt
1/8 teaspoon red pepper flakes
1/4 teaspoon minced garlic
2/3 cup vegetable oil
Torn assorted lettuce
Servings: 8
1. In 10-inch skillet over medium heat, cook okra in oil, in two batches, until lightly browned. Drain, cool. Combine okra, tomatoes, celery and onions; mix lightly.
2. In blender container, combine vinegar, wine and soy sauce. Add combined seasonings and garlic. With blender running, gradually add oil, mixing until well blended. Add 1/2 cup dressing to okra mixture; toss lightly, chill.
Serve on lettuce and offer remaining dressing on side.
3 tablespoons vegetable oil
1 16-ounce package frozen okra
2 cups cherry tomato halves
1 cup sliced celery
2 tablespoons chopped green onion
1/4 cup distilled vinegar
2 tablespoons dry white wine
2 teaspoons light soy sauce
1 teaspoon sugar
1 teaspoon dry mustard
1/2 teaspoon salt
1/8 teaspoon red pepper flakes
1/4 teaspoon minced garlic
2/3 cup vegetable oil
Torn assorted lettuce
Servings: 8
1. In 10-inch skillet over medium heat, cook okra in oil, in two batches, until lightly browned. Drain, cool. Combine okra, tomatoes, celery and onions; mix lightly.
2. In blender container, combine vinegar, wine and soy sauce. Add combined seasonings and garlic. With blender running, gradually add oil, mixing until well blended. Add 1/2 cup dressing to okra mixture; toss lightly, chill.
Serve on lettuce and offer remaining dressing on side.
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