Okra Salad

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Most Helpful Positive Review

Sep 08, 2006

This was wonderful! Previously, I have only fried okra or put into gumbo. I used fresh out of my neighbors garden, and sauteed quickly just until tender crisp - perhaps that is why it didn't turn "slimy". I did substite olive oil and balsamic vinegar, and added some red pepper flakes for kick. Was a hit with my company. I will definitely make again. Thanks!

—KARENR4

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Most Helpful Critical Review

Mar 16, 2009

I used fresh okra. looked really slimey no one wanted to eat it. did not look appealing. Maybe i will use frozen okra next time.

—cindy

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21 Ratings

Feb 22, 2010

Excellent side dish! Fresh cut okra-when in season. works just as well as the frozen cut variety. For those that like the 'taste' of bacon grease, as another reviewer said, try this: after mixing the sugar, vinegar and oil together pour it into the skillet and stir. This will help the sugar melt quickly and also 'pick up' the flavor of the bacon. Remove from heat and cool slightly. pour over the veggie mix and toss. Add crumbled bacon. This is equally good served at room temperature.

—skyye

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Jul 13, 2006

I have had a variation of this with breaded okra. It is absolutely delicious and addicting! However, this un-breaded version is going to be better for you and just as good! I'm doing the low carb thing, and if I substitute splenda for the sugar, this is completely "legal"!

—FRANZIE99

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Aug 20, 2007

Great summer recipe very light. I found the hints of adding bacon just before serving to be very helpful. I have done this dish 2 times in the past month as my garden okra is really coming in now. I have 2 other things: First, I cut the sugar down to 1/4 the second time and it was much better. The first time I used the full 1/3 cup and it was too sweet. Just for new users even though okra is cooked until tender, once marinated with other ingredients it becomes a bit slimmy so you may want to make sure boiled okra is a favorite. I love it, great recipe.

—tmurrell

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Sep 02, 2008

This has expanded my previous okra possibilities! I added a little more bacon, because bacon fat rules! And I added some blanched (frozen) black eyed peas! Yummy goodness!

—ScooterMom

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May 11, 2006

Because I didn't have time to completely chill this, we ate it still slightly warm. I thought that the bacon might get lose it's crispness if I added it in with the veggies, so I sprinkled it on top just before serving. We really enjoyed this. Thanks, Lunana!

—Caroline C

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Sep 25, 2008

We always grow a ton of okra and are looking for new recipes for our favorite veggie. This was great. However I did make a few changes. I only cooked the fresh okra until tender and warm all the way through. I also added cheese, about a 1/2 cup and replaced the corn syrup with mayo. A new favorite!

—Amber

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Nutrition

Calories
226 kcal
11%

Carbohydrates
19.6 g
6%

Cholesterol
10 mg
3%

Fat
15.8 g
24%

Fiber
2.5 g
10%

Protein
3.4 g
7%

Sodium
121 mg
5%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Okra Salad

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 226
Calories from Fat: 142

% Daily Value *
Total Fat 15.8g 24 %
Saturated Fat 3.4g 17 %
Cholesterol 10mg 3 %
Sodium 121mg 5 %
** Potassium 297mg 8 %
Total Carbohydrates 19.6g 6 %
Dietary Fiber 2.5g 10 %
Protein 3.4g 7 %
Sugars 15.1g
Vitamin A 10 %
Vitamin C 49 %
Calcium 9 %
Iron 7 %
** Thiamin 15 %
** Niacin 14 %
** Vitamin B6 9 %
** Magnesium 14 %
** Folate 66 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.