Can you picture these little gems on your buffet table this Thanksgiving or Christmas? The colors scream Christmas! I enjoy a good classic Wedge Salad and have even made my own Wedgie Bar when entertaining guests. Except now I am really into Mason Jar Meals. So how doth one fit a wedge down in the jar? The tubular shape of the romaine head was my answer. A heart of romaine cut into medallions lends themselves very well into fitting down wide-mouth 8 ounce jars. Maybe the medallion is the new wedge.
Dressing– based on Rindy’s
2 ounces Gorgonzola cheese crumbles
3/4 cup real mayo
1 tsp. sugar
2 T. fresh minced parsley
2 tsp. apple cider vinegar
2 T. vidalia onion, minced fine
3 shakes Worcestershire sauce
1 tsp. Horseradish
1/2 tsp. Kosher Salt
1/4 tsp. fresh cracked black pepper
Mix all dressing ingredients together. Store in the refrigerator until ready to use.
Cut the root end off the romaine hearts. Cut the romaine hearts into 1 3/4 inch medallions, you will get three good ones from each heart. Use a plastic lettuce knife to do this so the lettuce will not brown. Place each of the 6 medallions down into the wide-mouth 8 ounce Mason Jars. Top with a dollop of dressing, two tomatoes, and one medallion of bacon. If you want, you can lay the bacon down and lid these for lunches during the week. Serves 6.
More Mason Jar Salads.