Broccoli Salad

1 cup chopped bunch of broccoli florets cut small
3 Tablespoons chopped red onion
3 Tablespoons dry raisins or dried cranberries
2 Tablespoons slivered almonds

Salad Dressing:
1/3rd cup mayonnaise
1/2-1 tablespoons white vinegar
1 Teaspoon sugar

Combine chopped broccoli florets, chopped onions, slivered almonds and raisins in a large serving bowl. In a separate bowl, whisk together mayonnaise, vinegar and sugar. Add dressing to the salad and toss to mix well; chill before serving or serve at room temperature.

From Leslie Cerier's cookbook, Going Wild in the Kitchen (2005, Square One Publishers)