Caramelized-Vegetable Salad

 

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

• 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.