Caramelized-Vegetable Salad - cooking recipe

Ingredients

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

Preparation

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.
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 and stir until coated.
Arrange lettuce on large platter. Arrange warm vegetables on lettuce. Sprinkle with pepper.
Enjoy.