Preparation:
1. Heat 1 inch water to boiling in 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 margarine in 12-inch skillet over medium-high heat. Cook onions in margarine 10 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 warm vegetables on lettuce. Sprinkle with pepper. |
