Title: Dandelion Salad with Mustard Greens Vinaigret
Categories: Amerind Salad
Yield: 6 Servings

DANDELION SALAD
2		Red serrano or anaheim chiles
1/3	lb	Sunflower sprouts
20		Ears baby corn (if not available fresh, use canned)
12		Radishes
2	lb	Dandelion greens, washed and stemmed
MUSTARD GREENS VINAIGRETTE
1		Bunch nustard greens, washed and 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. ******************* This combination of fresh greens, spicy chiles and tender sweet baby corn is unusual and delicious.

From "Native American Cooking," by Lois Ellen Frank

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