A colorful taste of the South. Serve with your favorite ribs or grilled roast.

Vinaigrette

1/3 cup vegetable oil

1/4 cup balsamic vinegar

1 teaspoon minced garlic

1 teaspoon sugar

1 teaspoon dry mustard

1/2 teaspoon salt

Dash of cayenne pepper

2 slices bacon

1/4 cup chopped onions

3 cups fresh okra, cut crosswise into 1/2-inch slices

(or 1 16-oz package frozen okra slices)

1 cup corn*

2 tablespoons balsamic vinegar

1 1/2 cups seeded and chopped tomatoes
 

1. In small jar with tight-fitting lid, combine oil, 1/4 cup vinegar, and garlic.

2. Add combined sugar, dry mustard, salt and cayenne pepper.

3. Place lid on jar and shake vigorously. Set aside.

4. In a 10-inch coated skillet, cook bacon over medium heat until bacon is crisp.

5. Remove bacon from skillet; set aside. Add onion to bacon drippings; cook and stir until onion is lightly browned.

6. Add okra and corn; cook and stir over medium-high heat, 6 to 7 minutes or just until okra is crisp-tender (not mushy).

7. Remove from heat; spoon into 2-quart bowl.

8. Pour 2 tablespoons balsamic vinegar over okra mixture; stir gently.

9. Add tomatoes, crumbled bacon and 1/4 cup prepared vinaigrette; stir gently to combine.

10. Cover and chill several hours or overnight.

11. Serve with remaining vinaigrette.

Serves 6 to 8.

*Frozen corn can be used
 

Recipe courtesy of the National Pork Board.

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