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Ingredients 1 cup vegan mayonnaise (I use Vegenaise) 2 teaspoons dried dill or 2 tablespoons of fresh chopped dill 1 teaspoon granulated garlic teaspoon onion powder - teaspoon seasoning salt or regular salt teaspoon pepper 1 and tablespoons dill pickle juice 1 teaspoon apple cider vinegar Instructions Add all ingredients to a small bowl ( I usually use a soup bowl) and whisk until combined

The best practice is to start with a lesser amount of ingredients, give it a taste, and then adjust the flavors accordingly (ie: add extra lemon, salt and pepper, maple syrup, etc.)

Equipment Ingredients 12 oz farfalle pasta 1 cup chopped fresh spinach or mixed greens 1 cup chopped cucumbers 1 cup cooked or steamed peas cup cherry tomatoes Sliced in half

Storage and Make-Ahead Tips Once dressed, this salad is best enjoyed right away