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Caribbean Cobb Salad

Yield 4 servings

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
  • 1/4 cup chopped unsalted cashews, toasted

Nutrition 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

How to Make It

  1. 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.