Texas Wrangler Salad
Created by dienia b on July 31, 2015
- Servings: 6
- Prep Time: 10m
- Cook Time: 15m
- Recipe #20402
Ingredients
- 4 ounces bacon (4 slices)
- 1 cup coarsely chopped yellow onion
- 2 cups diced tomatoes (canned, undrained)
- 2 cans (15.25 ounces each) whole kernel corn (drained)
- 2 1/2 cups okra, chopped
- 1 teaspoon seasoned salt
- 1/4 teaspoon garlic powder
- 1/2 teaspoon hot sauce (hot pepper sauce)
How to Make
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Step 1: In 12-inch skillet, cook bacon over low heat 8 to 10 minutes, turning occasionally, until crisp.
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Step 2: Drain on paper towels. Crumble bacon; set aside. Reserve 1 tablespoon bacon drippings in skillet.
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Step 3: Cook onion in bacon drippings over medium heat 2 to 3 minutes, stirring occasionally, until tender.
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Step 4: Stir in remaining ingredients except bacon. Heat to boiling. Reduce heat to low; cover and simmer 6 to 8 minutes, stirring occasionally, until okra is tender.
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Step 5: Sprinkle with bacon
Nutritional Facts
- Serving Size: 1 (197.3 g)
- Calories 321.3
- Total Fat - 3.9 g
- Saturated Fat - 1 g
- Cholesterol - 5.9 mg
- Sodium - 490.3 mg
- Total Carbohydrate - 65.1 g
- Dietary Fiber - 10.4 g
- Sugars - 3.1 g
- Protein - 8.9 g
- Calcium - 49.1 mg
- Iron - 1.2 mg
- Vitamin C - 18.4 mg
- Thiamin - 0.3 mg