Romaine Spears and Cherry Tomatoes Vinaigrette
8 ounces inner leaves of head of romaine lettuce
1 cup cherry tomatoes
2 tablespoons olive oil
3 tablespoons red wine vinegar
1/4 teaspoon garlic powder
1/4 teaspoon 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.