Salad Greens and Veggies with Fried Okra Croutons

• 2 cups fresh corn kernels (or frozen, thawed)
• 34 cup white self-rising cornmeal
• 2 12 teaspoons creole seasoning, divided
• 2 cups sliced fresh okra (or frozen, thawed)
• vegetable oil
• 1 lb romaine lettuce, torn
• 2 medium tomatoes, seeded and finely chopped
• 14 cup vegetable oil
• 2 tablespoons white wine vinegar
• 2 cloves garlic, minced

1. Spread corn kernels in a single layer on a lightly greased baking sheet.
2. Bake at 400* for 10 minutes or until browned, and set aside.
3. Combine cornmeal and 2 tsp.
4. Creole seasoning in a zip-top plastic bag; add okra, shaking to coat.
5. Pour oil to depth of 3 inches into a heavy saucepan; heat to 375*.
6. Fry okra until golden; drain on paper towels, and keep warm.
7. Place lettuce on plates, and top with chopped tomato and fried okra.
8. Combine remaining 1/2 tsp.
9. Creole seasoning, 1/4 cup oil, vinegar, and garlic in a jar; cover tightly, and shake vigorously.
10. Drizzle over salads; sprinkle with corn.

corn kernels, white selfrising, creole seasoning, fresh okra, vegetable oil, romaine lettuce, tomatoes, vegetable oil, white wine vinegar, garlic

Taken from www.food.com/recipe/salad-greens-and-veggies-with-fried-okra-croutons-47890 (may not work)