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Fried Okra Salad




  1. In a frying pan over medium-high heat, fry the bacon until crisp. Using a slotted spoon, transfer to paper towels to drain. Reserve the bacon drippings in the frying pan.
  2. Toss the sliced okra in the cornmeal to coat evenly. Reheat the bacon drippings, adding vegetable oil as needed to lightly cover the bottom of the pan. Add the okra and sprinkle with salt and cayenne pepper to your taste. Fry, turning as needed for even browning until tender-crisp, about 6-7 minutes. Using a slotted spoon, transfer the okra to a plate covered with paper towels to drain.
  3. Transfer the okra to a bowl and add the tomato, onion and bell pepper. Toss to mix. Add salt and pepper to taste and toss again. Sprinkle with the bacon and serve.

Makes 6 servings.


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