Jerked BBQ Pork Cobb Salad with Caribbean Vinaigrette

Jerked BBQ Pork Cobb Salad with Caribbean Vinaigrette
24 servings


Ingredients Weights Measures
Jerk Pork
jerk seasoning - -
pork tenderloin - -
BULL'S-EYE Original Barbecue Sauce - -
Caribbean Vinaigrette
KRAFT Lime Cilantro Vinaigrette - -
jerk seasoning - -
scallions, thinly sliced - -
orange marmalade - -
crushed red pepper - -
romaine lettuce, chopped - -
arugula - -
fresh mangos, small dice - -
avocados, small dice - -
jicama, small dice - -
red bell peppers, small dice - -
red onions, small dice - -
cucumbers, small dice - -


JERK Pork: Rub jerk seasoning onto meat; place in resealable plastic bag. Refrigerate at least 4 hours or overnight. Grill, covered, on medium-high heat 10 min. on each side or until done (145ºF), brushing with barbecue sauce for the last minute. Remove from heat; let stand 3 min. Dice into small pieces.

CARIBBEAN Vinaigrette: Mix ingredients until well blended.

FOR each serving: Cover oval or rectangular plate with 1 cup lettuce; top with 1/2 cup arugula. Arrange 2 Tbsp. of each of the remaining Salad ingredients in rows over arugula. Drizzle with 3 Tbsp. Caribbean Vinaigrette. Or, serve the vinaigrette on the side.

Kraft Kitchens Tips

Make Ahead
Caribbean Vinaigrette can be prepared ahead of time. Refrigerate up to 4 hours before using as directed.
Cooking time for the pork for the trial recipe will be significantly reduced from that of the full recipe.
Average Rating  
This recipe has not yet been rated. Be the first to rate this recipe.
Nutritional Information

Nutrition Information

Total fat
 8 g
Saturated fat
 0.5 g
 10 mg
 500 mg
 26 g
Dietary fiber
 5 g
 17 g
 6 g
Vitamin A
 120 %DV
Vitamin C
 70 %DV
 6 %DV
 8 %DV
Healthy Living Information
Low calorie
Good source of vitamin A or C