Romaine Spears and Cherry Tomatoes Vinaigrette
The crisp, inner leaves of romaine lettuce and sweet cherry tomatoes are eaten by dipping into a savory, red wine vinaigrette.
8 ounces inner leaves of head of romaine lettuce
1 cup of cherry tomatoes
2 tablespoons olive oil
3 tablespoons red wine vinegar
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon salt
- Clean inner leaves of romaine, arrange on serving platter with 1 cup cherry tomatoes. Serve with vinaigrette dressing for dipping.
- In jar with tight-fitting lid, shake together olive oil, red wine vinegar, garlic, pepper and seasoned salt.
Makes 4 servings.
Recipe provided courtesy of National Pork Board.