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

Prep: 10 min - Cook: 20 min

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. Spinkle with pepper.

Makes 6 servings

Nutritional Info Per 1 Serving:
Calories 295 (Calories from Fat 100); Fat 11g (Saturated 2g); Cholesterol 0mg; Sodium 440mg; Potassium 860mg; Carbohydrate 50g (Dietary Fiber 6g); Protein 5g

Diet Exchanges: 2 Starch; 1 Vegetable; 1 Fruit; 1 Fat

This recipe displayed with permission from General Mills, Inc.