Categories: Salads, Appetizers, Vegetarian 
      Yield: 6 servings 
  
------------------------------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.