Best Caramelized Vegetable Salad Recipes

CARAMELIZED-VEGETABLE SALAD

Caramelized-Vegetable Salad image

This is a warm green bean and potato salad full of sweet flavor from caramelized onions. Serve it as a side dish but it could almost be a meal all on it's own.

Provided by Asha1126

Categories Potato

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 296.8, Fat 10.6, SaturatedFat 6.6, Cholesterol 27.1, Sodium 402.1, Carbohydrate 47.8, Fiber 7.5, Sugar 13.8, Protein 6

CARAMELIZED-VEGETABLE SALAD

Caramelized-Vegetable Salad image

Caramelized onions, beans and potatoes are a sweet and fragrant topping for leaf lettuce in this warm veggie salad.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 30m

Number Of Ingredients 10

Ingredients

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

Steps:

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.
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.
Arrange lettuce on large platter. Arrange warm vegetables on lettuce. Sprinkle with pepper.

Nutrition Facts : Calories 295, Carbohydrate 50 g, Cholesterol 0 mg, Fat 1, Fiber 6 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 440 mg

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