Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------------DANDELION SALAD---------------------------
2 Red serrano or anaheim -canned)
-chiles 12 Radishes
1/3 lb Sunflower sprouts 2 lb Dandelion greens, washed and
20 Ears baby corn (if not -stemmed
-available fresh, use

-----------------MUSTARD GREENS VINAIGRETTE----------------------
1 Bunch nustard greens, washed 2 tb Herb-flavored vinegar
-and stemmed 1/2 ts Salt
1 c Sunflower oil 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. ******************* This combination of fresh greens,
spicy chiles and tender sweet baby corn is unusual and delicious.

From "Native American Cooking," by Lois Ellen Frank
Submitted By HILDE MOTT On 11-19-94

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