Greek Country Salad

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

lemon juice, salt, honey, extravirgin olive oil, dandelion, baby spinach, watercress sprigs, dill, parsley, scallion

Taken from www.foodnetwork.com/recipes/greek-country-salad-recipe.html (may not work)