Combine lentils, celery, radishes and vinaigrette in a medium bowl. Toss to mix well. Cover and refrigerate for up to 24 hours.
Peel strips off cucumber with a vegetable peeler, alternating colors to make design. Slice cucumber into ½-inch slices. Scoop out seeds with a tip of vegetable peeler or melon baller, making a small well.
Spoon in lentil salad in each well. Serve and enjoy.
Ingredients for Dijon Mustard Vinaigrette
¼ cup extra virgin olive oil
1 tablespoon Dijon mustard
½ teaspoon granulated sugar
Pinch of salt
Pinch of black pepper
Combine all ingredients in a bowl and whisk vigorously to emulsify.
Green Chili and Olive Sandwiches with Sunflower Seeds and Almonds
1 (8-ounce) package cream cheese, room temperature and softened
2 tablespoons canned green chilies, drained and finely chopped
Pinch black pepper
10 slices wheat bread
fresh thyme for garnish
Combine all ingredients (except bread) in a medium bowl. Stir to mix well.
Spread an even amount of cream on 5 bread slices, cover each bread with remaining slices. Slice crusts off and cut sandwich into 4 pieces. Repeat with remaining ingredients. Decorate with thyme leaves, serve and enjoy.
Makes 1 1/2 cups
1 cup cold heavy whipping cream
2 tablespoons confectioner’s sugar
½ teaspoon vanilla extract
Combine heavy whipping cream, sugar and vanilla in a bowl of a stand mixer. Mix on high-speed until desired consistency is reached. Serve immediately with strawberries.
WARNING: Consuming this product can expose you to chemicals including lead, which are known to the State of California to cause cancer and birth defects or other reproductive harm. For more information go to: www.P65Warnings.ca.gov/food