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Wednesday, 2 September 2015

WEDDING FEAST . . . and Cinnamon Romaine Salad

About a month before the wedding Aline went up to Swan River to spearhead the preparation of perogies and cabbage rolls.

                  Trolleys came out for the Head Table, but


                                  Table 6 didn’t have to wait long.

This is Bryan’s colorful plate. 

Mine was not as colorful but more focused:  Roast beef, cabbage rolls, perogies, yes!

And did I mention the Cherry Cheesecake?

Then there was the "LUNCH" around 10 pm!


Now do you have to wonder why I’m working on salads at home?


            From:  ideals Soup, Salad, Sandwich Cookbook by Jane Turner and Naomi Arbit
8 cups romaine, torn  
½ cup pimiento (or roast your own red pepper)
1 tsp sugar
½ tsp salt
1/16 tsp cinnamon
¼ cup salad oil
¼ cup lemon juice

·        Chop pimiento.
·         Add pimiento to romaine in large salad bowl.
·        In a small jar, shake sugar, salt, cinnamon, oil, and lemon juice.
·        Toss salad with dressing just before serving.