Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------------DANDELION SALAD---------------------------
2 ea Red serrano or anaheim
-- chiles
1/3 lb Sunflower sprouts
20 ea Ears baby corn
12 ea Radishes
2 lb Dandelion greens, washed
-- stemmed

-----------------MUSTARD GREENS VINAIGRETTE----------------------
1 ea Bunch nustard greens, washed
-- stemmed
1 c Sunflower oil
2 tb Herb-flavored vinegar
1/2 ts Salt
1/4 ts Black pepper

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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