This recipe is by Lindsey Tomas, Yogini
- 6 inch sub sandwich wheat bread or 2 slices of bread
- 6 Cucumber slices
- 1 medium tomato, cut into slices
- A handful of alfalfa sprouts
- Sliced black olives
- Red onion, a few long slices
- Cream Cheese
- 2 Tbsp. Raspberry Vinaigrette Dressing
Spread a thin layer of cream cheese on both sides of the bread. Layer the cucumbers, tomatoes, onions, and black olives and lastly alfalfa sprouts on your bread. Drizzle the 2 Tbsp. of Raspberry Vinaigrette dressing on top of the alfalfa sprouts. Put the bread slices together and enjoy!
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