Greek Country Salad

Total Time:
20 min
Prep:
20 min

Yield:
8 servings

Ingredients
  • For dressing:
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon salt
  • 1 teaspoon honey
  • 1/3 cup extra-virgin olive oil
  • For salad:
  • 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
Directions
  • To make dressing: Whisk together lemon juice, salt, and honey in a large salad bowl and add oil in a slow stream, whisking until blended.

  • To make salad: Add salad ingredients to dressing and toss to coat. Season with salt and pepper.


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