Name: Dandelion Salad with Mustard Greens Vinaigret
Ingredients: 2 Red serrano or anaheim chiles; 1/3 lb Sunflower sprouts; 20 Ears baby corn; 12 Radishes; 2 lb Dandelion greens, washed & stemmed; 1 Bunch nustard greens, washed & stemmed; 1 c Sunflower oil; 2 tb Herb-flavored vinegar; 1/2 ts Salt; 1/4 ts Black pepper

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Vegetarian	Salads, Appetizers, Vegetarian	6	Servings

INGREDIENTS

2		Red serrano or anaheim chiles
1/3	lb	Sunflower sprouts
20		Ears baby corn
12		Radishes
2	lb	Dandelion greens, washed & stemmed
1		Bunch nustard greens, washed & stemmed
1	c	Sunflower oil
2	tb	Herb-flavored vinegar
1/2	ts	Salt
1/4	ts	Black pepper

INSTRUCTIONS

DANDELION SALAD
MUSTARD GREENS VINAIGRETTE
Slice the chiles diagonally, remove seeds and veins, and stick small
bunches of sprouts through the pieces. Remove the husks and silk from the
corn. Bring a small pot of water to boil and cook the corn in it 1 minute.
Drain, rinse in cold water, and cool. (If using canned corn, simply drain
and rinse)  Wash and slice radishes. To make vinaigrette, place mustard
greens in a blender and add the remaining ingredients. Blend until smooth.
Toss with salad greens and serve.

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