Take a BREAK!
Apple-Cranberry Salad
Cheers to Generosity WRN’s Fundraiser for JaxPAL Exceeds Expectations Our annual post-“29029” hike fundraiser supporting JaxPAL has come to a close, and we would like to extend our sincerest gratitude to everyone for the generous donations, kind words of support, and encouragement. Your donations totaling $6,334, plus our WRN corporate contribution, will be used for capital improvements to the Westside location. We would like to extend a massive “thank you” to all who attended our party at Wicked Barley Brewery. Our bake sale was a huge success, and we sold out! Our raffle baskets were also a giant hit! Thank you to Harleigh Prausa for her amazing baking skills and goodies, and thank you to Lindsey Edenfield of Cinnamon and Crust Bakery for donating her delicious treats to our raffle. Be sure to check out her cottage company “Cinnamon and Crust” on Facebook or Instagram.
INGREDIENTS • 6 slices of bacon • 1/3 cup balsamic vinaigrette
• 1/3 cup olive oil • 2 tbsp raw honey • 8 oz fresh baby spinach, rinsed and dried • 3/4 cup dried cranberries • 1 Honeycrisp apple, peeled and thinly sliced • 1/4 red onion, thinly sliced • 1/2 cup feta cheese
DIRECTIONS
1. In a large skillet, cook bacon until crispy. Remove it from the pan and set on a paper towel-lined plate to cool. 2. In a small bowl, whisk together balsamic vinaigrette, olive oil, and honey. Set aside. 3. In a large bowl, add spinach, cranberries, apple slices, red onion, and feta. Crumble bacon pieces over the top. Use salad forks to toss ingredients thoroughly. 4. Add dressing to the salad and toss again until well-coated.
Inspired by WanderlustAndWellness.org
2 LOCATIONS TO SERVE YOU! Jacksonville & Fleming Island
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