Asparagus, Jicama, Grapefruit and Mandarin Salad

Orange Vinaigrette
1/2 cup frozen orange juice concentrate
1 ounce cider vinegar
1 tablespoon honey
6 ounce plain yogurt
1/2 cup sour cream
Zest from 1 orange
Salt and white pepper to taste

Mix together orange juice concentrate, vinegar and honey. Whip in yogurt, sour cream and orange zest. Season with salt and pepper. Set aside

Asparagus, Jicama, Grapefruit and Mandarin Salad
12 ounces asparagus, cut on bias
3 ounces jicama, julienne
2 grapefruit, segmented
2 ounces mandarin oranges
4 ounces mixed baby lettuce
8 large Boston Bibb lettuce leaves
6 ounces Orange Vinaigrette
Salt and pepper to taste

Blanch asparagus in salted boiling water until tender (about 2 minutes). Remove and place in ice water (stop cooking). Drain, blot dry on paper towels.

Gather remaining ingredients and arrange salads using Bibb leaves as base. Place lettuce in leaves and top with asparagus, jicama, grapefruit and oranges. Drizzle salad with dressing and serve immediately. Serves 4.