Hearts of Romaine with Raspberry Dressing

Instructions

1 small head romaine lettuce, quartered lengthwise
1 Tbsp seedless raspberry jam
4 Tbsp red wine vinegar
1 tsp olive oil
black pepper to taste
pinch oregano
1 cup chopped tomatoes
1/4 cup chopped red onion

Directions:
Rinse lettuce thoroughly under cold, running water. Pat dry with paper towels and refrigerate until ready to serve. In a small mixing bowl, mix jam, vinegar, oil and seasonings. To serve, place romaine hearts on a chilled salad plate and spoon dressing over the top. Garnish each salad with chopped tomatoes and red onions.