Recipe: Candied Walnut–Apple Salad with Lemon Vinaigrette
Anna MowryAnna Mowry
November 05, 2013
We love Thanksgiving just as much as anyone. But with the holiday comes the specter of refrigerators bulging with persistent, heavy leftovers. It's enough to make us preemptively scramble for lighter fare.
This simple but flavorful salad comes from some folks who know a thing or two about the perils of gluttony: the team from Jack Stack, a family of barbecue restaurants in the Kansas City area. It's a classic mix of arugula, puckery Granny Smith apples, raw red onions, and blue cheese—and a welcome bit of relief from those towering platters of succulent, hickory-smoked 'cue and burnt ends.