Caribbean Cobb Salad

Cooking Light
4 servings


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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
1/4 cup chopped unsalted cashews, toasted


Arrange lettuce on a serving platter. Spoon the shrimp down center of platter; arrange papaya, pineapple, avocado, bell pepper, black beans, and cheese in rows on either side of shrimp. Drizzle Orange-Soy Vinaigrette over salad; sprinkle with cashews.

Created date

March 1998

Nutritional Information

Calories 383
Caloriesfromfat 35 %
Fat 14.7 g
Satfat 3.7 g
Monofat 6.3 g
Polyfat 2.7 g
Protein 30.6 g
Carbohydrate 34.6 g
Fiber 6.1 g
Cholesterol 175 mg
Iron 5.9 mg
Sodium 553 mg
Calcium 208 mg