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    Caribbean Cob Salad

    Recipe Introduction


    Cooking Light-3/98


    List of Ingredients


    • 4 cups torn romain lettuce
    • 1 pound med. shrimp, cooked & 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 (15oz) can black beans, rinsed and drained
    • 1/2 cup (2 oz) shredded reduced-fat Monterey Jack
    • 2/3 cup Orange-Soy Vinaigrette
    • 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 frsh 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


    Instructions


    1. Arrange lettuce on a serving platter. Spoon the shrimp down the center of paltter; 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.

    2. Combine all vinaigrette ingreds. in a jar; cover tightly, and shake vigorously.



 

 

 


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