From Recipes from America’s Small Farms 

Slice 1 ½ pounds of broccoli and cook (steam or blanch) until crisp tender.  Drain well and allow to cool.

Mix ½ cup mayonnaise or plain low-fat yogurt, ¼ cup sugar, and 1 TBSP vinegar until blended; refrigerate overnight.  Toss with the broccoli, ¼ cup chopped walnuts, ¼ cup raisins, and ¼ cup red onion.