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Ingredients
  • 2 romaine lettuce hearts, thinly sliced
  • 4 to 5 scallions, thinly sliced
  • ¼ cup fresh dill, finely chopped
  • 1 tablespoon finely chopped parsley
  • 1 tablespoon finely chopped mint
  • subheading: The Dressing:
  • ½ cup or less Greek olive oil
  • 3 to 4 tablespoons red wine vinegar or lemon juice
  • A pinch of salt
  • 1 teaspoon dried crushed oregano
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