Carmelized Vegetable Salad- Mylinda

• 2 lbs small red potatoes, cut into 1-inch pieces
• 1 lb green beans, cut in half (I use frozen whole)
• 1/2 t salt
• 1/3 C margarine or butter
• 2 large onions, chopped (2 cups)
• 1/4 C balsamic vinegar
• 1/4 C packed brown sugar
• 1/4 t salt (I like more)
• 6 C bite sized leaf lettuce
• Freshly ground pepper if desired
• Heat 1 inch water to boiling in 4-quart heavy pot. Add potatoes, green beans and 1/2 t salt. Heat to boiling; reduce heat to medium. cover and cook about 10 minutes or until vegetables are tender; drain and set aside.
• While vegetables are cooking, melt margarine in 12-inch skillet over medium-high heat. Cook onions in margarine 10 to 12 minutes, stirring occasionally, until golden brown. Stir in vinegar, brown sugar and 1/4 t salt. Pour onion mixture over potatoes and green beans; stir until coated
• Line large platter with lettuce. Top with warm vegetables. Sprinkle with pepper. I like to serve this with bread and butter (or rolls) and fresh fruit.