Mediterranean Salad with Hummus Dressing, Olives, Capers, and Feta

Ingredients

• 2/3 cup prepared or homemade hummus
• 5 T extra virgin olive oil
• 3 T fresh squeezed lemon juice
• Salt, fresh ground black pepper to taste
• 2 handfuls washed romaine lettuce
• 1 oz. crumbled feta cheese
• 5-6 kalamata olives
• 1 T capers

Directions

1. Add the hummus, olive oil, lemon juice, salt, and pepper to a food processor or to the container for an immersion blender, then pulse a few times until the dressing comes together. You can also whisk it by hand if that is easier.
2. Cut up the romaine, then rinse it in a salad spinner and spin until dry, or wash it and pat it dry with paper towels.
3. Break the Feta into crumbles, halve the olives, and get the capers measured.
4. Place the lettuce in a bowl, spoon in about 3 T dressing, and toss until the leaves are lightly coated.
5. Scatter in the capers, Kalamata olives, and crumbled Feta, then toss once more.
6. Amy’s version in the book included grape tomatoes and rings of red onion.
7. You could also add diced cucumber, chopped red bell peppers, boiled eggs, shrimp, cooked asparagus, or canned tuna.
8. Store extra dressing in the refrigerator; it will keep well for more than a week.