Caramelized-Vegetable Salad 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 courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe displayed with permission from General Mills, Inc.