The top salad dressings

Ingredients

• 60 g Rapunzel hemp seeds peeled
• 140 ml water
• 2 tbs Rapunzel olive oil mild extra virgin
• 4 garlic cloves, minced
• 3 tbs lemon juice, fresh squeezed
• 1 tsp Dijon mustard
• 1 tbs Rapunzel yeast flakes
• ½ tsp Rapunzel atlantic sea salt with iodine
• pepper to taste
• Optional: 1 tbs Rapunzel capers in olive oil
• Optional: 1 tbs Rapunzel dried tomatoes, sliced in cubes, soaked in water

• 5 tbs Rapunzel olive oil mild extra virgin
• 2 tbs Rapunzel condimento Bianco
• 1 tsp Rapunzel coconut palm syrup
• 1 tsp Zwergenwiese whole grain mustard
• 2 tbs Rapunzel pesto verde, vegan
• ½ tsp Rapunzel sea salt with iodine
• pepper to taste
• Optional: 4 tbs water
• Optional: fresh basil, chopped

• 7 tbs Rapunzel olive oil mild extra virgin
• 5 tbs Rapunzel aceto Balsamico di Modena I.G.P. (Rustico)
• 1 tsp Rapunzel coconut palm syrup
• 10 raspberries
  or 2 tbs raspberry jam
• 1 handful fresh basil, cut into thin stripes
• 1 small shallot, finely chopped
• 1 tbs Rapunzel blue poppy seed
• ½ tsp Rapunzel sea salt with iodine
• fresh ground pepper to taste

• 6 tbs Rapunzel olive oil mild extra virgin
• 1 tbs Rapunzel linseed oil virgin
• 1 tbs Rapunzel olive oil with lemon
• 3 tbs Rapunzel white wine vinegar
• 1 tsp Rapunzel herb salt with iodine
• 2 tbs fresh chives, chopped