Caramelized-Vegetable Salad

Caramelized onions, beans and potatoes are a sweet and fragrant topping for leaf lettuce in this warm veggie salad.

Prep Time: 10 min
Total Time: 30 min
Makes: 6 servings

(5 ratings)

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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.

Did You Know...

Caramelizing is the simple process of heating foods so they release their natural sugars, becoming sweeter and turning a golden caramel color.

Substitution

Balsamic vinegar is a dark brown vinegar with a rich, mellow, smooth and slightly sweet flavor. It’s a distinctive flavor booster. If you don’t have any on hand, you can use cider or red wine vinegar.

Nutrition Information:

1 Serving: Calories 295 (Calories from Fat 100 ); Total Fat 11 g (Saturated Fat 2 g); Cholesterol 0mg; Sodium 440 mg; Total Carbohydrate 50 g (Dietary Fiber 6 g); Protein 5 g Percent Daily Value*: Vitamin A 42 %; Vitamin C 28 %; Calcium 8 %; Iron 16 % Exchanges: 2 Starch; 1 Fruit; 1 Vegetable; 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet.

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