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1
To make the 'lettuce bowls': Cut a slice from the bottom of each iceberg head so the lettuces all have a flat, stable base.
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2
Cut a 1-inch slice from the top of each head and set aside (these top slices will serve as lids).
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3
Using a spoon, hollow out each lettuce head to form a bowl.
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4
Reserve the lettuce that is removed (this will be used in the salad).
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5
Set the 'lettuce bowls' aside.
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6
Chop the reserved lettuce.
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7
Combine the chopped lettuce, turkey, cranberries, celery, apple, blue cheese and the candied walnuts in a mixing bowl.
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8
Toss the salad gently.
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9
To make the dressing: Combine 1 cup of blue cheese, the mayonnaise and sour cream in a small mixing bowl.
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10
Season, to taste, with salt, pepper, and lemon juice.
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11
Finishing the salads: Add about 1/3 of the dressing to the salad.
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12
Mix gently but thoroughly, then add enough additional dressing to moisten but not soak the salad.
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13
Spoon salad into each of the 'lettuce bowls'.
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14
Put the 'lettuce bowls' on plates, cover them with the reserved 'lids' and serve.
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15
Unused dressing can be refrigerated for up to 3 days
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16
Heat medium skillet over medium-high heat.
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17
Add the walnuts and cook, stirring occasionally, until they darken slightly and smell toasted, about 4 minutes stirring every minute.
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18
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.
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19
Transfer the walnuts to a plate and set aside to cool.
