*Vegan mayonnaise (found in the produce department) can safely be left at room temperature for 24 hours, making it perfect for picnic dishes. Serves: 4-6 Shopping List 1 lb. broccoli, cut into bite-sized pieces ½ cup vegan mayonnaise* (regular mayo is fine too) 2 tbsp. maple syrup 1 tbsp. Dijon mustard 2 tbsp. apple cider vinegar 1 tsp. onion powder 1 tsp. garlic powder salt, for boiling water and seasoning ½ tsp. black pepper 5 oz. dried cherries ½ cup sunflower seeds Instructions Bring a large pot of water to a boil. Once boiling, add a generous amount of salt (like you were preparing pasta). While water is boiling, prepare a large mixing bowl with ice cold water. Add broccoli to boiling water and cook for 2 minutes. Remove broccoli into the bowl of ice water (this is called ‘shocking’). Once broccoli has cooled, remove from ice water and let drain on paper towels. In a large mixing bowl, whisk together mayonnaise, maple syrup, mustard, vinegar, garlic powder, onion powder, pepper, and salt (to taste). Add cooled and dried broccoli to the bowl of dressing. Toss together with sunflower seeds and cherries. Serve at room temp or chilled.