Never in a million years would I have read the ingredient list for this recipe and then decided to make it. But I happened to TASTE this fantastic side at a “Redneck Roadkill Party” hosted by Rick and Chris Miller (the same people who had a zombie wedding). But I digress . . .
It’s August and still hot outside, but it is Sunday after all and I wanted to make a pot roast for Sunday dinner. So I “summered” it up a bit by serving it with vinegar cucumbers, skin on mashed potatoes and FRIED OKRA SALAD.
FRIED OKRA SALAD
3 (12 oz.) pkgs. frozen breaded okra, deep fried, drained, and chilled (make it yourself or cheat and pick some up at the Walmart Deli)
1 bunch green onions, sliced very thin (add onions to your taste)
1 green bell pepper, chopped
1 sm. basket cherry tomatoes, quartered
6 slices bacon, fried very crisp, crumbled
1/3 c. sugar
1/4 c. vinegar
3 tbsp. oil
Toss all ingredients and then drizzle with the dressing immediately before serving.