1 can fresh asparagus spears, drained
5 cherry tomatoes, quartered
2 med. red potatoes, cooked & diced
1/2 c. diced cucumber
1/4 c. sliced onions
2 tbsp. white wine vinegar
2 tbsp. chopped parsley

Arrange asparagus on serving plate. Top with tomatoes, potatoes, cucumber and onions. Combine vinegar, oil and parsley. Spoon over salad. Garnish with some chopped onions. (23% fat.)