Asparagus Salad

I’ve always liked asparagus, however I either grill it – or broil it. I wanted to find a way to have it raw and taste delicious, and I’m quite happy with how this turned out! It’s fresh, simple and healthy. Asparagus is packed full of vitamin K, and fiber. After switching to a gluten free diet I had to become more aware of fiber and where I was getting it from. The bell pepper adds vitamin C and vitamin A, and adds some great flavor.

Ingredients:
1 bunch of asparagus, thinly sliced
1/4 of a red onion finely diced
1 red bell pepper, diced
1/4 cup red wine vinegar
salt and pepper, to taste
olive oil
feta cheese, to taste
Wash and remove the bottom of the asparagus stems. Thinly slice the stalks and the tips and place into a large bowl. Dice up the red pepper, removing the seeds, and add to the bowl. Dice up the onion real fine, and add to the bowl. Sprinkle a bit of salt and pepper on top and add the red wine vinegar, and a bit of olive oil (I used about 2 tablespoons) combining well. When plating add the feta cheese and a bit more salt, pepper, olive oil if you like.
Makes 2-3 large salads or 4-6 side salads. Feel free to skip the feta for a dairy free salad.