Caribbean Cobb Salad

• 4 cups torn romaine lettuce
• 1 lb medium shrimp, cooked and peeled
• 1 cup cubed peeled papaya
• 1 cup cubed fresh pineapple
• 12 cup chopped peeled avocado
• 12 cup chopped red peppers or 12 cup green bell pepper
• 1 (15 ounce) can black beans, rinsed & drained
• 12 cup shredded reduced-fat monterey jack cheese
• 14 cup chopped unsalted cashews, toasted
• 12 cup orange juice
• 12 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 seasoning

1. Combine all vinaigrette ingredients in a jar; cover tightly, and shake vigorously.
2. Set aside.
3. Arrange lettuce on a serving platter.
4. 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.
5. Drizzle Orange-Soy Vinaigrette over salad and sprinkle with cashews.

torn romaine lettuce, shrimp, papaya, pineapple, avocado, red peppers, black beans, cheese, unsalted cashews, orange juice, pineapple juice, parsley, lime juice, soy sauce, extra virgin olive oil, sesame oil, sugar, lemonpepper seasoning

Taken from www.food.com/recipe/caribbean-cobb-salad-129720 (may not work)