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Recipe Name: Caribbean Okra Salad Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Salads Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 2

2 Tablespoon(s) Vegetable oil
1/2 Pound(s) Fresh, small tender okra
rinsed patted dry caps
Freshly ground pepper
1/4 Cup(s) Water
1 Tablespoon(s) Strained fresh lime juice
1 Garlic clove, finely minced
Pinch(s) ground allspice
1/4 Teaspoon(s) Bottled Caribbean or other
Hot pepper sauce to taste
1 Tablespoon(s) Chopped cilantro
This delicious light salad comes from "Faye Levy's International
Vegetable Cookbook" (Warner Books). In a medium saute pan, heat 1
tablespoon oil. Add okra and saute 2 minutes. Sprinkle with salt and
pepper. Add water, cover and cook over low heat for about 7 minutes,
or until just tender. (Add more water if needed.) Transfer to a
serving plate. Combine remaining tablespoon oil, lime juice, garlic,
allspice, hot pepper sauce, salt and pepper. Pour over okra. Sprinkle
with cilantro and dried tomato. From Tuscon area newspapers, 1994, 3rd
quarter, courtest Mike Orchekowski. File

Nutrition (calculated from recipe ingredients)
Calories: 1452
Calories From Fat: 1078
Total Fat: 119.7g
Cholesterol: 318mg
Sodium: 614.9mg
Potassium: 915.4mg
Carbohydrates: 7.7g
Fiber: 2.6g
Sugar: 3.3g
Protein: 80.6g

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