Caramelized-Vegetable Salad

Course : Salads
Serves: 6
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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 margarine or butter
2 large onions chopped
1/4 cup balsamic or cider vinegar
1/4 cup brown sugar packed
1/4 teaspoon salt
6 cups leaf lettuce bite-size pieces
1/4 teaspoon pepper Freshly ground

Preparation / Directions:

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.

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