Hearty Asparagus & Bell Pepper Salad

Ingredients:

• 1/2 small onion, cut in half and sliced thin
• 2 TBS light vinegar (rice, apple cider, or white wine)
• 1 cup hot water
• 1 bunch asparagus
• 3 TBS low-sodium chicken or vegetable  (check to be sure gluten-free if you are sensitive to gluten. Pacific is a good brand)
• 7-1/2 oz jar of roasted red bell peppers, drained and slivered (or 2 medium red bell peppers, sliced thin)
• 1 TBS balsamic vinegar
• 1 TBS extra virgin olive oil
• salt and black pepper to taste

Directions:

1. Slice onion and place in a small bowl with vinegar and hot water while preparing rest of the ingredients.
2. After about 10 minutes, remove onion from hot water and squeeze dry.
3. While onions are marinating heat 3 Tblsp broth over medium heat in a stainless steel skillet.
4. While broth is heating, snap off the woody bottom of asparagus stems, then cut the spears into 2-inch lengths. Cutting them into short pieces of equal length ensures quick, even cooking.
5. When broth begins to steam, add asparagus. Cover and cook for 5 minutes. The outside will be tender and the inside will be crisp. Thinner spears will take about 3 minutes.
6. Mix together roasted peppers with marinated onion, asparagus, vinegar, olive oil, salt, and pepper. Marinate for 4-5 minutes and serve warm.Optional: If you use fresh red bell peppers, healthy saute' them for 7 minutes and toss with rest of ingredients in place of roasted peppers.

Serves 4