Dandelion Salad With Mustard Greens Vinaigret


Posted by Vegipes

Dandelion Salad With Mustard Greens Vinaigret
Serves 8
Red Chilies and Sunflower Sprouts spice up this salad.
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Prep Time
30 min
Prep Time
30 min
526 calories
60 g
0 g
32 g
12 g
4 g
437 g
276 g
17 g
0 g
27 g
Nutrition Facts
Serving Size
437g
Servings
8
Amount Per Serving
Calories 526
Calories from Fat 281
% Daily Value *
Total Fat 32g
49%
Saturated Fat 4g
20%
Trans Fat 0g
Polyunsaturated Fat 20g
Monounsaturated Fat 7g
Cholesterol 0mg
0%
Sodium 276mg
12%
Total Carbohydrates 60g
20%
Dietary Fiber 9g
37%
Sugars 17g
Protein 12g
Vitamin A
244%
Vitamin C
151%
Calcium
23%
Iron
29%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Dandelion Salad
  1. 2 ea Red serrano or anaheim chiles
  2. 1/3 lb Sunflower sprouts
  3. 20 ea Ears baby corn
  4. 12 ea Radishes
  5. 2 lb Dandelion greens, washed & stemmed
Mustard Greens Vinaigrette
  1. 1 ea Bunch nustard greens, washed & stemmed
  2. 1 c Sunflower oil
  3. 2 tb Herb-flavored vinegar
  4. 1/2 ts Salt
  5. 1/4 ts Black pepper
Instructions
  1. Slice the chiles diagonally, remove seeds and veins, and
  2. stick small bunches of sprouts through the pieces. Remove
  3. the husks and silk from the corn. Bring a small pot of
  4. water to boil and cook the corn in it 1 minute. Drain,
  5. rinse in cold water, and cool. (If using canned corn,
  6. simply drain and rinse) Wash and slice radishes. To make
  7. vinaigrette, place mustard greens in a blender and add the
  8. remaining ingredients. Blend until smooth. Toss with salad
  9. greens and serve.
beta
calories
526
fat
32g
protein
12g
carbs
60g
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