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
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|Serving Size: 1 Serving (382g)|
|Recipe Makes: 4|
|Calories from Fat: 1460 (94%)|
|Amt Per Serving||% DV|
|Total Fat 162.3g||216 %|
|Saturated Fat 23.3g||117 %|
|Monounsaturated Fat 77.9g|
|Polyunsanturated Fat 53.6g|
|Cholesterol 0mg||0 %|
|Sodium 57.1mg||2 %|
|Potassium 266.6mg||7 %|
|Total Carbohydrate 29.1g||9 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 27.7g|
|Protein 1.4g||2 %|
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Calories per serving: 1560
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