Dandelion Salad With Mustard Greens Vinaigret
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Appetizers, Salads, 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 | T | Herb-flavored vinegar |
| 1/2 | t | Salt |
| 1/4 | t | Black pepper |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 371
Calories From Fat: 329
Total Fat: 37.2g
Cholesterol: 0mg
Sodium: 617.6mg
Potassium: 354.3mg
Carbohydrates: 9.8g
Fiber: 4.4g
Sugar: 2.5g
Protein: 3g