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Caribbean Cobb Salad

Caribbean Cobb Salad

Cooking Light MARCH 1998

  • Yield: 4 servings


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 383
  • Calories from fat: 35%
  • Fat: 14.7g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 6.3g
  • Polyunsaturated fat: 2.7g
  • Protein: 30.6g
  • Carbohydrate: 34.6g
  • Fiber: 6.1g
  • Cholesterol: 175mg
  • Iron: 5.9mg
  • Sodium: 553mg
  • Calcium: 208mg

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Caribbean Cobb Salad Recipe