Name: Greek Country Salad
Yield: 4 servings
Ingredients: 1 tablespoon fresh lemon juice; 1/2 teaspoon salt; 1 teaspoon honey; 1/3 cup extra-virgin olive oil; 1/2 pound (4 cups) escarole (preferably pale inner leaves), chopped; 1/4 pound (2 cups) tender young mustard greens, trimmed and finely chopped; 1/2 pound (2 cups) dandelion greens, tough stems discarded and leaves cut crosswise into 1/4-inch slices; 2 ounces (2 cups) baby spinach; 1 cup watercress sprigs, trimmed; 1/2 cup chopped fresh dill; 1/4 cup fresh flat-leaf parsley; 1/4 cup thinly sliced scallion

1 tablespoon fresh lemon juice

1/2 teaspoon salt

1 teaspoon honey

1/3 cup extra-virgin olive oil

1/2 pound (4 cups) escarole (preferably pale inner leaves), chopped

1/4 pound (2 cups) tender young mustard greens, trimmed and finely chopped

1/2 pound (2 cups) dandelion greens, tough stems discarded and leaves cut crosswise into 1/4-inch slices

2 ounces (2 cups) baby spinach

1 cup watercress sprigs, trimmed

1/2 cup chopped fresh dill

1/4 cup fresh flat-leaf parsley

1/4 cup thinly sliced scallion

Greek Country Salad

How did you like this recipe?