Almond-Raisin Broccoli Salad

Truly outstanding, spectacular salad and very impressive in appearance when made in a flat glass bowl. My major change: steam the broccoli lightly--I can't imagine using raw here. I used a few more almonds than suggested and mixed golden raisins with cranberries. I also used a rice wine vinegar, which is considerably milder, and a bit less sugar (1 1/2 TB instead of 2 TB). If you use a flat bowl, the lovely bits of toppings won't go hiding at the bottom. We enjoyed this with grilled barbecued chicken, corn on the cob, and roast potatoes. This recipe served five hungry people.

I loved this recipe. the only change I made was to use cranberries instead of raisins. The tartness of the cranberries was a nice contrast to the sweetness of the dressing. The texture of the broccoli improves without blanching if you prepare in advance.

I took the suggestion of others and blanched the broccoli (15 seconds) but did not care for the texture. The flavor combination was just okay. The dressing was very tart, but I also took another's suggestion and cut back on the sugar to 1 teaspoon. If I make it again, I will follow the recipe to the letter and see what happens.

Really delish side to have with your lunch sando! Both my husband (who likes broccoli) and I (who dislikes broccoli, but eats it because it's good for me) enjoyed this a lot. I will double the recipe next time. I cut the sugar in half.

I thought it was awfully sweet and that the salad didn't stay mixed well. (all the extra stuff quickly fell to the bottom of the bowl).

It's healthy and tasty. I sauteed the broccoli in a little olive oil beforehand.