DANDELION SALAD
2    Red serrano or anaheim
-- chiles
1/3 lb Sunflower sprouts
20    Ears baby corn
12    Radishes
2 lb Dandelion greens, washed &
-- stemmed

MUSTARD GREENS VINAIGRETTE
1 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.