Dandelion salad with mustard greens vinaigrette

Yield: 6 servings

Measure Ingredient
2 Red serrano or anaheim chiles
⅓ pounds Sunflower sprouts
20 Ears baby corn (if not available fresh, use
1 Bunch nustard greens, washed and stemmed
1 cup Sunflower oil canned)
12 Radishes
2 pounds Dandelion greens, washed and stemmed
2 tablespoons Herb-flavored vinegar
½ teaspoon Salt
¼ teaspoon 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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