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.