Recipe

Caribbean Cobb Salad Recipe


Caribbean Cobb Salad Recipe
This is a main dish salad that I got from Cooking Light magazine over 8 years ago. Everyone in my family still asks me to make it.

Nlo209

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Ingredients
  • 4 cups torn romaine lettuce
  • 1 pound medium shrimp, cooked and peeled
  • 1 cup cubed peeled papaya
  • 1 cup cubed fresh pineapple
  • 1/2 cup chopped peeled avocado
  • 1/2 cup chopped red or green bell pepper
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1/2 cup (2 ounces) shredded reduced-fat Monterey Jack cheese
  •  cup Orange-Soy Vinaigrette (below)
  • 1/4 cup chopped unsalted cashews, toasted
  • **Orange Soy Vinaigrette**
  • 1/2 cup orange juice
  • 1/2 cup pineapple juice
  • 1 tablespoon minced fresh parsley
  • 2 tablespoons fresh lime juice
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon dark sesame oil
  • 2 teaspoons sugar
  • 1 teaspoon lemon pepper

Directions
  1. Arrange lettuce on a serving platter.
  2. Spoon the shrimp down center of platter; arrange papaya, pineapple, avocado, bell pepper, black beans, and cheese in rows on either side of shrimp.
  3. Drizzle Orange-Soy Vinaigrette over salad; sprinkle with cashews.
  4. **Vinaigrette**
  5. Combine all ingredients in a jar; cover tightly, and shake well.

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Comments


Oh, this got my attention! Sounds so good!!


Thanks for a great recipe


Great recipe!


This sounds awesome, thanks for sharing it!


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