Spring salad with cream cheese curls

Name: Spring salad with cream cheese curls
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 40 g Sunflower seeds; 200 g Double cream cream cheese; 500 g Carrots; 150 g Sweet peas; 1/2 Cucumber; 1/2 Escarol salad; 1/2 bunch Parsley; 6 Tbsp-OIL; 4 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp Sweet peppers

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

40 g Sunflower seeds
200 g Double cream cream cheese
500 g Carrots
150 g Sweet peas
1/2 Cucumber
1/2 Escarol salad
1/2 bunch Parsley
6 Tbsp-OIL
4 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp Sweet peppers

Directions

1
Roast sunflower seeds in a pan without fat until golden brown. Leave to cool and chop roughly as desired. Cut off the cream cheese with two teaspoons of cam and turn in the sunflower seeds.
2
Put it in the fridge. Peel the carrots, leave some green and chop if necessary. Blanch for 5 minutes in boiling salted water. Clean and wash the sugar snap peas and cook in boiling salted water for about 3 minutes.
3
Drain vegetables and rinse with cold water. Wash the cucumber thoroughly, dab dry and cut into slices. Clean, wash and cut the salad into bite-sized pieces. Rinse parsley cold, dab dry and chop.
4
Mix vinegar with salt and pepper. Whip the oil into it. Add parsley. Mix salad and cucumber. Arrange on a plate with the vegetables. Add herb vinaigrette. Arrange cams on top and sprinkle with paprika.