Pickled Okra and Red Onion Salad with Creole Mustard Dressing
Yields: 8 servings
  • 1 (16-ounce) jar pickled okra, undrained
  • ¾ cup sliced red onion
  • ⅔ cup Creole mustard
  • ½ cup mayonnaise
  • ½ cup whole buttermilk
  • 1 head red leaf lettuce, torn
  • 8 small tomatoes, quartered or halved
  1. Remove 8 okra and ⅓ cup brine from jar. Cut okra in half lengthwise. In a shallow bowl, combine halved okra, ⅓ cup brine, and onion. Cover and let stand for 1 hour. Drain.
  2. In a small bowl, whisk together mustard, mayonnaise, and buttermilk. Arrange lettuce, tomatoes, and okra mixture on a serving platter. Serve immediately with mustard dressing.
Recipe by Louisiana Cookin at https://www.louisianacookin.com/pickled-okra-red-onion-salad-creole-mustard-dressing/