Ingredients
1/2
cup extra-virgin olive oil
3
tablespoons lemon juice
1
tablespoon chopped fresh parsley
1 1/2
teaspoons honey
1/2
teaspoon salt
1/4
teaspoon pepper
1/4
teaspoon red pepper flakes
8
cups chopped romaine lettuce (12 oz)
1
container (8 oz) prepared hummus
1 1/2
cups cherry tomatoes, halved
1
medium English (hothouse) cucumber, chopped (3 1/2 cups)
1
jar (6 oz) Progresso™ marinated artichoke hearts, drained, coarsely chopped
1
medium red onion, thinly sliced (1 cup)
1/2
cup coarsely chopped pitted Kalamata olives
1
cup crumbled feta cheese (4 oz)
Preparation
In small bowl, stir all dressing ingredients together with whisk until well blended.
Arrange lettuce on large serving platter. Drizzle with 3 tablespoons of the dressing. Place small dollops of hummus evenly over lettuce. Layer tomatoes, cucumbers, artichoke hearts, onion, olives and feta cheese on top of hummus. Serve with remaining dressing.
