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Dandelion Salad with Mustard Greens Vinaigrette

 

36

Yield

6

servings

Prep

15

min

Cook

5

min

Ready

20

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

Dandelion salad
2 each anaheim chilies
*
20 ears baby corn
*
12 each radishes
2 pounds dandelion leaves
washed
Mustard greens vinaigrette
1 each mustard greens
*
1 cup sunflower oil
2 tablespoons vinegar
½ teaspoon salt
¼ teaspoon black pepper
*

Directions

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.

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

Blend until smooth. Toss with salad greens and serve.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 201g (7.1 oz)
Amount per Serving
Calories 39186% of calories from fat
 % Daily Value *
Total Fat 37g 58%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 315mg 13%
Total Carbohydrate 5g 5%
Dietary Fiber 5g 22%
Sugars g
Protein 8g
Vitamin A 149% Vitamin C 90%
Calcium 29% Iron 26%
* based on a 2,000 calorie diet How is this calculated?

 

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