Caribbean Cobb Salad

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

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.

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.

By RecipeOfHealth.com