|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.
Serving size: Complete recipe
Calories 1835 Calories from Fat 1148
% Daily Value*
Total Fat 131 g201.6%
Saturated Fat 18.1 g90.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2068.6 mg86.2%
Total Carbohydrates 171 g57.2%
Dietary Fiber 39.2 g156.7%
Sugars 107.8 g
Protein 19 g38.5%
Vitamin A 314.2% Vitamin C 839.3%
Calcium 100.5% Iron 101.2%
*Based on a 2000 Calorie diet