Caramelized-Vegetable Salad

• 2 lbs small red potatoes, cut into 1-inch pieces
• 1 lb green beans, cut in half
• 1/2 teaspoon salt
• 1/3 cup butter or 1/3 cup margarine
• 2 large onions, chopped (2 cups)
• 1/4 cup balsamic vinegar or 1/4 cup cider vinegar
• 1/4 cup packed brown sugar
• 1/4 teaspoon salt
• 6 cups bite-size pieces leaf lettuce
• fresh ground pepper, if desired

1. Heat 2 inches of water to boil in 4-quart Dutch oven. Add potatoes, green beans and 1/2 teaspoon salt. Heat to boiling and reduce heat to medium. Cover and cook about 10-15 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.
3. Stir in vinegar, brown sugar and 1/4 teaspoon salt. Pour onion mixture over potatoes and green beans and stir until coated.
4. Arrange lettuce on large platter. Arrange warm vegetables on lettuce. Sprinkle with pepper.
5. Enjoy.

red potatoes, green beans, salt, butter, onions, balsamic vinegar, brown sugar, salt, bitesize pieces leaf lettuce, fresh ground pepper

Taken from www.food.com/recipe/caramelized-vegetable-salad-165426 (may not work)