Ingredients:
* 1 pound baby red potatoes
* 1 cup asparagus tips
* 1/2 red onion, sliced
* 1/4 cup fat free, reduced sodium chicken broth
* 2 tbsp white wine vinegar
* 2 tsp Dijon mustard
* 1 tsp extra-virgin olive oil
* 1 garlic clove, crushed
* Fresh ground black pepper to taste
Preparation:
Place potatoes in a large pot and cover with water. Bring to a boil then simmer for 10-12 minutes. Add asparagus tips and simmer for two to three minutes more, until asparagus is bright green and potatoes are tender. Drain vegetables and allow to cool for a few minutes. Cut potatoes into quarters.
While potatoes and asparagus are cooling, whisk chicken broth, vinegar, mustard, oil and garlic together in a small bowl. Place vegetables in a large bowl. Top with red onion slices. Drizzle dressing over salad. Gently toss to coat. Serve warm, at room temperature or chilled.
Nutrition Details (Per Serving):
Calories 112, Calories from Fat 12, Total Fat 1.3g (sat 0.2g), Cholesterol 0g, Sodium 112mg, Carbohydrate 23.2g, Fiber 4.8g, Protein 4.3g