Caribbean Cobb Salad

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Yield
4 servings
March 1998
RECIPE BY Cooking Light

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

Nutritional Information

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

How to Make It

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.

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