Serves 4

• 1 cup hummus
• 4 large romaine lettuce leaves
• 2 hard-boiled eggs, cut in half lengthwise
• 1 medium carrot, cut into sticks
• 1 stalk celery, cut into sticks
• ½ cup finely diced red bell pepper
• Raisins or dried cranberries
• Favorite salad dressing, for dipping (optional)

1. On each of four individual plates, place a scoop of hummus in the center. Use a spreader or butter knife to smooth it into a triangle shape for the “body.”
2. Cover the hummus “bodies” with lettuce leaves, torn as needed, for the “dress.”
3. Give each “Raggedy Ann” a head with half of a hard-boiled egg. Use raisins or dried cranberries to make faces and carrot and celery sticks for arms and legs.
4. Finish the “Raggedy Ann” salads with a sprinkling of diced red peppers around the faces to create the “hair.” If desired, serve with small cups of salad dressing for dipping and drizzling.