Summer salad with cream cheese balls

Summer salad with cream cheese balls

Total: 30 Min. | Active: 30 Min.
vegetarian, gluten-free, Low Carb
Nutritional value / person: 313 kcal
, Fat: 25 g
, Carbohydrate: 11 g
, Protein: 7 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Cream cheese balls

2 tbsp chives, finely chopped
2 tbsp black sesame seeds
2 tbsp dried flowers
200 g double cream cheese


1 tbsp olive oil
1 shallot, finely chopped
100 g raspberries
4 tbsp white balsamic vinegar
2 tbsp olive oil
½ tsp salt
a little pepper
1 tbsp coarse-grain mustard


150 g head lettuce, cut into pieces
50 g rocket
150 g raspberries
2 tbsp sunflower seeds, roasted
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How it's done

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Cream cheese balls

Place the chives, sesame seeds and blossom on three separate plates. Shape the cream cheese into approx. 15 little balls, roll 5 cream cheese balls in each, press down gently, cover and chill.


Heat the oil in a small pan. Sauté the shallot for approx. 5 mins. Add the raspberries, balsamic and oil, season. Puree the raspberries until smooth, pass through a sieve, stir in the mustard.


Serve the lettuce and raspberries with the cream cheese balls. Sprinkle with sunflower seeds, drizzle the dressing over the top.

Good to know
Note: The cream cheese must be very cold when shaping it into balls.

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