Garden Salad with Fried Okra Croutons | Paula Deen

Ingredients

• 1/4 cup balsamic vinegar
• 1 teaspoon Dijon mustard
• 1/2 juiced, plus 1 teaspoon zest lemon
• 2 cloves minced garlic
• 3/4 cup extra virgin olive oil
• 3 cups cut into 1/2-inch pieces okra
• to coat buttermilk
• salt
• Black pepper
• to coat Flour
• for frying Vegetable oil
• 3 cups baby spinach
• 2 cups shredded iceberg lettuce
• halved cherry tomatoes
• 1 sliced red bell pepper
• 1 sliced yellow bell pepper
• thinly sliced vidalia onion