Garden Salad with Fried Okra Croutons

Ingredients

• 3 cups baby spinach 
• 0.3 cup balsamic vinegar 
• 4 servings buttermilk 
• 4 servings cherry tomatoes halved
• 1 teaspoon dijon mustard 
• 4 servings flour 
• 2 cloves garlic minced
• 2 cups iceberg lettuce shredded
• 0.5  juice of lemon 
• 1 teaspoon lemon zest 
• 3 cups okra cut into 1/2-inch pieces
• 0.8 cup olive oil extra-virgin
• 4 servings bell pepper red sliced
• 4 servings salt and pepper 
• 4 servings vegetable oil for frying
• 4 servings vidalia onion thinly sliced
• 4 servings bell pepper yellow sliced

Equipment

• bowl
• whisk

Directions

1. For the balsamic dressing: In a small bowl, combine the balsamic vinegar, mustard, zest, garlic and lemon juice.
2. Whisk in the olive oil until emulsified. Season with salt and pepper.
3. Add okra pieces to a medium bowl.
4. Drizzle just enough buttermilk to coat the okra and toss together. Season with salt and pepper. To a separate bowl, add flour.
5. Drain the okra and add to the flour bowl, toss the okra to coat each piece with flour. Shake off any excess flour. Fry at 350 degrees F until golden brown, for 2 to 3 minutes.
6. Remove to paper-towel lined plate to drain.
7. For the salad: In a large bowl, combine the baby spinach, iceberg lettuce, tomatoes, bell peppers and onions. Toss with the balsamic dressing and top with the fried okra croutons.