Caramelized-Vegetable Salad

Caramelized-Vegetable Salad

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

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

B-man :smiley: