Cobb Salad with Preserved Lemon Dressing

• Course Appetizer
• Cuisine Mediterranean, Spring

Prep time

Cook time

Servings

Ingredients

• For the salad:
• 2 heads of Bibb or Boston lettuce, trimmed, rinsed, and dried
• 1 lb chicken breast, roasted or sauteed and cut into cubes
• 3 hard boiled eggs, sliced
• 1/2 cup Mina pitted green or purple Beldi olives, whole or halved
• 2 Avocados cubed
• 1 1/2 cups cherry tomatoes halved
• 1 small red onion sliced
• 3 mini cucumbers sliced
• 3/4 cup roasted corn
• 3/4 cup crumbled feta
• For the dressing:
• 1/4 cup Mina extra-virgin olive oil
• 1 tsp Mina preserved lemon finely chopped
• Juice of half a lemon
• 1 tbsp Dijon mustard
• 1/4 tsp Oregano (optional)

Instructions

1. On a large round or oval serving plate, create a bed of lettuce leaves. Arrange the chicken, eggs, olives, avocadoes, cherry tomatoes, onion, cucumbers, corn, and feta into sections.
2. In a small bowl, whisk together the olive oil, preserved lemon, lemon juice, Dijon mustard, and oregano. Drizzle over the salad and serve. Enjoy!