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?

CINNAMON ROMAINE SALAD:  serves 6  

            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.