Grapefruit Asparagus Salad with Emerald Sauce Recipe by Sunkist

Bibb or Butter lettuce, as needed

2 packages (10 oz. each) frozen asparagus spears, cooked, chilled

1 package (6 oz.) frozed crabmeat, thawed, drained

2 to 3 Sunkist® grapefruit, peeled, sectioned, seeded and chilled (1 1/2 to 2 cups)

Emerald Sauce:

1 cup mayonnaise

2 Tbsp. finely chopped chives

2 Tbsp. finely chopped water cress or parsley

2 Tbsp. finely diced cucumber

2 Tbsp. fresh squeezed Sunkist® lemon juice

Several drops green food coloring, as desired

Grapefruit Asparagus Salad with Emerald Sauce Recipe