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Greek Country Salad

['1 tablespoon fresh lemon juice', '1/2 teaspoon salt', '1 teaspoon honey', '1/3 cup extra-virgin olive oil', '1/2 lb escarole (preferably pale inner leaves), chopped (4 cups)', '1/4 lb tender young mustard greens, trimmed and finely chopped (2 cups)', '1/2 lb dandelion greens, tough stems discarded and leaves cut crosswise into 1/4-inch slices (2 cups)', '2 oz baby spinach (2 cups)', '1 cup watercress sprigs, trimmed', '1/2 cup chopped fresh dill', '1/4 cup fresh flat-leaf parsley', '1/4 cup thinly sliced scallion']

Whisk together lemon juice, salt, and honey in a large salad bowl and add oil in a slow stream, whisking until blended.
Add salad ingredients to dressing and toss to coat. Season with salt and pepper.

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