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

Directions

Combine hummus, olive oil, lemon juice, salt, and pepper in food processor or the bowl of an immersion blender and buzz a few times to mix well. Chop romaine lettuce and wash in salad spinner and spin dry Crumble the Feta, cut olives in half, and measure out the capers. Put lettuce in a bowl, add about 3 T dressing, and stir to coat lettuce with dressing. Add capers, Kalamata olives, and crumbled Feta and toss again. In the book, Amy’s salad had grape tomatoes and red onion rings. Other things you could add include diced cucumber, chopped red bell peppers, boiled eggs, shrimp, cooked asparagus, or canned tuna. The dressing keeps well in the refrigerator for more than a week.