Salad Greens and Veggies with Fried Okra Croutons

By LRay

From Southern Living Magazine

Ingredients

• 2 cups fresh corn kernels (or frozen, thawed)
• 3/4 cup white self-rising cornmeal
• 2 1/2 teaspoons creole seasoning, divided
• 2 cups sliced fresh okra (or frozen, thawed)
• vegetable oil
• 1 lb romaine lettuce, torn
• 2 medium tomatoes, seeded and finely chopped
• 1/4 cup vegetable oil
• 2 tablespoons white wine vinegar
• 2 cloves garlic, minced

Details

Servings 1
Preparation time 15mins
Cooking time 30mins
Adapted from food.com

Preparation

Step 1

1 Spread corn kernels in a single layer on a lightly greased baking sheet.
2 Bake at 400* for 10 minutes or until browned, and set aside. 3 Combine cornmeal and 2 tsp.
4 Creole seasoning in a zip-top plastic bag; add okra, shaking to coat.
5 Pour oil to depth of 3 inches into a heavy saucepan; heat to 375*.
6 Fry okra until golden; drain on paper towels, and keep warm. 7 Place lettuce on plates, and top with chopped tomato and fried okra.
8 Combine remaining 1/2 tsp.
9 Creole seasoning, 1/4 cup oil, vinegar, and garlic in a jar; cover tightly, and shake vigorously.
10 Drizzle over salads; sprinkle with corn.