Yield: 4 servings.
¼ cup Duke’s mayonnaise
2 teaspoons apple cider vinegar
1 teaspoon sugar
⅛ teaspoon salt
2 Honeycrisp apples, peeled, cored, and cut into 1-inch cubes
Juice of ½ lemon
½ cup red seedless grapes, halved
1 stalk celery, sliced
¼ cup chopped walnuts
2 ounces blue cheese, crumbled
Mix together mayonnaise, vinegar, sugar, and salt. Set aside.
Place apples in mixing bowl. Squeeze juice from lemon over apples and toss. Add grapes, celery, and walnuts.
Pour in dressing and add blue cheese. Toss lightly, cover, and refrigerate until ready to serve.
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In North Carolina, spring brings the scent of fresh-cut grass and memories of helping Dad mow the lawn.
Nostalgic burger joints are like time machines, delivering something extra special that keeps us coming back.
This tiny city block in downtown Greensboro once had a gigantic reputation. Not so much for its charbroiled beef patties — though they, too, were plentiful — but for its colorful characters and their wild shenanigans.
In the 1950s, as Americans hit freshly paved roads in shiny new cars during the postwar boom, a new kind of restaurant took shape: the drive-in. From those first thin patties to the elaborate gourmet hamburgers of today, North Carolina has spent the past 80 years making burger history.
