Tip Top Salad
Serves: 4
Irwin Berge
1 January 1970
Based on User reviews:
44
Spice
47
Sweetness
52
Sourness
38
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1 cup
Celery (diced)1 cup
Crumbled Blue Cheese1 cup
Mayonnaise1 cup
Sour Cream1 tsp
Salt2 tsps
Coarse Black Pepper2 tbsps
Lemon Juice (fresh)1 cup
Walnut2 tbsps
SugarDirections:
1
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
2
Cut a 1-inch slice from the top of each head and set aside (these top slices will serve as lids)
3
Using a spoon, hollow out each lettuce head to form a bowl
4
Reserve the lettuce that is removed (this will be used in the salad)
5
Set the 'lettuce bowls' aside
6
Chop the reserved lettuce
7
Combine the chopped lettuce, turkey, cranberries, celery, apple, blue cheese and the candied walnuts in a mixing bowl
8
Toss the salad gently
9
To make the dressing: Combine 1 cup of blue cheese, the mayonnaise and sour cream in a small mixing bowl
10
Season, to taste, with salt, pepper, and lemon juice
11
Finishing the salads: Add about 1/3 of the dressing to the salad
12
Mix gently but thoroughly, then add enough additional dressing to moisten but not soak the salad
13
Spoon salad into each of the 'lettuce bowls'
14
Put the 'lettuce bowls' on plates, cover them with the reserved 'lids' and serve
15
Unused dressing can be refrigerated for up to 3 days Heat medium skillet over medium-high heat
16
Add the walnuts and cook, stirring occasionally, until they darken slightly and smell toasted, about 4 minutes stirring every minute
17
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
18
Transfer the walnuts to a plate and set aside to cool