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.