Ingredients Jump to Instructions ↓

  1. 2 ea Red serrano or anaheim -- chiles

  2. 1/3 lb Sunflower sprouts

  3. 20 ea Ears baby corn

  4. 12 ea Radishes

  5. 2 lb Dandelion greens, washed & -- stemmed --MUSTARD GREENS VINAIGRETTE--

  6. 1 ea Bunch nustard greens, washed -- & stemmed

  7. 1 c Sunflower oil

  8. 2 tb Herb-flavored vinegar

  9. 1/2 ts Salt

  10. 1/4 ts Black pepper

Instructions Jump to Ingredients ↑

  1. 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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