Pickled Okra Salad
Serves: 4 servings
  • 2 slices bacon, chopped
  • ¾ cup low-fat buttermilk
  • ½ cup low-fat mayonnaise
  • ¼ cup brine from Quick-Pickled Okra (recipe follows)
  • 4 tablespoons chopped fresh dill, divided
  • ¾ teaspoon kosher salt, divided
  • ½ teaspoon ground black pepper, divided
  • 6 cups torn romaine lettuce
  • 2 pounds assorted fresh tomatoes, sliced
  • 10 Quick-Pickled Okra pods
  1. In a small nonstick skillet, cook bacon over medium heat until browned and crisp. Remove bacon using a slotted spoon, and let drain on paper towels, reserving drippings in skillet.
  2. In a small bowl, whisk together bacon drippings, buttermilk, mayonnaise, brine, 2 tablespoons dill, ¼ teaspoon salt, and ¼ teaspoon pepper.
  3. On a serving platter, arrange lettuce, tomato, and Quick-Pickled Okra. Sprinkle with remaining ½ teaspoon salt and remaining ¼ teaspoon pepper. Top with bacon and remaining 2 tablespoons dill. Serve immediately with dressing.
Recipe by Paula Deen Magazine at https://www.pauladeenmagazine.com/pickled-okra-salad/