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 - 2 Tbsp.
pork tenderloin 1 lb. -
BULL'S-EYE Original Barbecue Sauce 4.5 fl oz 1/2 cup
Caribbean Vinaigrette
KRAFT Lime Cilantro Vinaigrette 24 fl oz 3 cups
jerk seasoning - 2 Tbsp.
scallions, thinly sliced 2 oz. 1/2 cup
orange marmalade 11 oz. 1 cup
crushed red pepper - 2 Tbsp.
romaine lettuce, chopped 3 lb. 1-1/2 gal.
arugula 8 oz. 3 qt.
fresh mangos, small dice 15 oz. 3 cups
avocados, small dice 15 oz. 3 cups
jicama, small dice 14 oz. 3 cups
red bell peppers, small dice 15 oz. 3 cups
red onions, small dice 1 lb. 3 cups
cucumbers, small dice 14 oz. 3 cups


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.
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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