Purslane Salad With Baby Greens And Cabbage

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1/2 small green cabbage (3/4 pound), cored and finely shredded

3/4 pound young purslane

2 cups baby greens or mesclun

4 medium scallions, white part only, thinly sliced and separated into rings

1 large cucumber—peeled, seeded and cut into 1/2-inch dice

2 tablespoons extra-virgin olive oil

1 1/2 tablespoons fresh lemon juice

Salt and freshly ground pepper

1/4 cup small mint leaves

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