1. In a small bowl, whisk together the olive oil and 1/4 cup vinegar, and season with salt and pepper. Set aside. 2. In a small bowl, combine the onion, lime juice, 1/3 cup vinegar and sugar and set aside for 2 hours. 3. In a large bowl, combine the watercress, parsley and watermelon. Add just enough dressing to moisten the ingredients (there will be some dressing left over) and toss to coat. Place the salad on a large platter or individual serving plates. Drain the onion, place on top of the salad and serve. >From "Lettuce in Your Kitchen" by Chris Schlesinger and John Willoughby Printed in Chicago Tribune Magazine 5/17/98 Submitted by Carriej999@AOL.com 5/98 Recipe by: "Lettuce in Your Kitchen" Posted to MC-Recipe Digest by Carriej999 on May 16, 1998