TIP TOP SALAD

Tip Top Salad image

Provided by Food Network

Time 36m

Number Of Ingredients 15

4 heads iceberg lettuce (1 per person)
2 cups diced roast turkey breast (about ½ small breast)
1 cup sweetened dried cranberries
1 cup diced celery
1/2 green apple cored (but not peeled) and diced
1 cup crumbled blue cheese
Candied Walnuts, recipe below
1 cup crumbled blue cheese
1 cup mayonnaise
1 cup sour cream
1 teaspoon salt
2 teaspoons coarse black pepper
2 tablespoons fresh lemon juice
1 cup walnuts
2 tablespoons sugar

Steps:

Tip Top Dressing:
To make the 'lettuce bowls': Cut a slice from the bottom of each iceberg head so the lettuces all have a flat, stable base. Cut a 1-inch slice from the top of each head and set aside (these top slices will serve as lids). Using a spoon, hollow out each lettuce head to form a bowl. Reserve the lettuce that is removed (this will be used in the salad). Set the 'lettuce bowls' aside. Chop the reserved lettuce. Combine the chopped lettuce, turkey, cranberries, celery, apple, blue cheese and the candied walnuts in a mixing bowl. Toss the salad gently.
To make the dressing: Combine 1 cup of blue cheese, the mayonnaise and sour cream in a small mixing bowl. Season, to taste, with salt, pepper, and lemon juice.
Finishing the salads: Add about 1/3 of the dressing to the salad. Mix gently but thoroughly, then add enough additional dressing to moisten but not soak the salad. Spoon salad into each of the 'lettuce bowls'. Put the 'lettuce bowls' on plates, cover them with the reserved 'lids' and serve.
Unused dressing can be refrigerated for up to 3 days
Heat medium skillet over medium-high heat. Add the walnuts and cook, stirring occasionally, until they darken slightly and smell toasted, about 4 minutes stirring every minute. Raise the heat to high, sprinkle the walnuts with sugar and cook, stirring constantly, until the sugar crystallizes and begins to melt, about 1 minute. Transfer the walnuts to a plate and set aside to cool.