Dandelion Salad with Mustard Greens Vinaigrette

1. 1

   Slice the chiles diagonally, remove seeds and veins, and stick small bunches of sprouts through the pieces.

2. 2

   Remove the husks and silk from the corn.

3. 3

   Bring a small pot of water to boil and cook the corn in it 1 minute.

4. 4

   Drain, rinse in cold water, and cool.

5. 5

   To make vinaigrette, place mustard greens in a blender and add the remaining ingredients.

6. 6

   Blend until smooth.

7. 7

   Toss with salad greens and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.