An all organic arugula salad with fresh beets, radishes, Persian cukes, pear tomatoes and shredded carrots tossed in a lime dijon vinaigrette. What better way to prepare the palate for 2 weeks in Italy at the Key to the Castle Workshop. Follow our journey of writing, painting, yoga-ing and eating on IG @KTTCWorkshop
Lowering My Cholesterol Intake
