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Caribbean Cob Salad

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.