Caribbean Cobb Salad Serving Size - 4 Prepared By - Janine & Terry Recipe Rating
			SALAD: 4 cups torn romaine 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 & 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 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
			1. Arrange lettuce on a serving platter. Spoon the shrimp down the 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. 2. Combine all vinaigrette ingredients in a jar; cover tightly, and shake vigorously.