|Onion||1 Large, thinly sliced and separated into rings (Sweet / Mild)|
|Vinegar||1⁄4 Cup (4 tbs)|
|Bite size pieces salad greens||8 Cup (128 tbs) (Crisp)|
|Chopped watercress||2 Cup (32 tbs)|
|Ripe olives||1 Cup (16 tbs), cut into half lengthwise|
|Finely chopped mint||2 Tablespoon|
|Finely chopped parsley||2 Tablespoon|
|Olive oil/Salad oil||1⁄2 Cup (8 tbs)|
|Lime juice||1⁄4 Cup (4 tbs)|
|Crushed dried basil||2 Teaspoon|
Place onion rings in a small bowl; add vinegar and let stand for about 1 hour, then drain.
Meanwhile, in a large bowl lightly mix salad greens with watercress.
Remove peel and white membrane from oranges; lift out sections and arrange on greens along with onion rings and olives.
Sprinkle with mint and parsley.
Combine oil, lime juice, honey, basil, paprika, and cayenne; add salt to taste and blend well.
Pour over salad and toss gently.