Yield: 6-8 servings.
6 cups fresh arugula, spinach, or favorite greens mixture
1 large seedless cucumber, thinly sliced
4 cups watermelon cubes
1 cup sprouts
¼ cup mint, shredded
1 cup toasted macadamia nuts, crumbled
1 tablespoon flaked salt, such as Maldon
Balsamic vinegar
Olive oil
Place greens on a serving platter. Scatter with cucumber, watermelon, sprouts, mint, and toasted nuts. At serving time, sprinkle with salt and drizzle with balsamic vinegar and olive oil.
print it
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.
