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Caramelized-Vegetable Salad




Source of Recipe


Betty Crocker


List of Ingredients




2 pounds small red potatoes, cut into 1-inch pieces
1 pound green beans, cut in half
1/2 teaspoon salt
1/3 cup butter or margarine
2 large onions, chopped (2 cups)
1/4 cup balsamic or cider vinegar
1/4 cup packed brown sugar
1/4 teaspoon salt
6 cups bite-size pieces leaf lettuce
Freshly gound pepper, if desired


Recipe



1. Heat 1 inch water to boiling in 4-quart Dutch oven. Add potatoes, green beans and 1/2 teaspoon salt. Heat to boiling; reduce heat to medium. Cover and cook about 10 minutes or until vegetables are tender; drain and set aside.
2. While vegetables are cooking, melt butter in 12-inch skillet over medium-high heat. Cook onions in butter 10 to 12 minutes, stirring occasionally, until golden brown. Stir in vinegar, brown sugar and 1/4 teaspoon salt. Pour onion mixture over potatoes and green beans; stir until coated.
3. Arrange lettuce on large platter. Arrange warm vegetables on lettuce. Sprinkle with pepper.