To make an easy broccoli salad, combine 5 to 6 cups of broccoli florets with one chopped onion, 1/2 cup of raisins and 10 sliced of cooked, crumbled bacon. Dress the salad with a mixture of 1 cup of mayonnaise, 2 tablespoons of balsamic vinegar and 2 teaspoons of sugar.
To create a lighter version, combine 4 cups of broccoli florets with 1 1/2 cups of halved seedless grapes, 1 cup of chopped celery, 1 cup of raisins and 1/4 cup of sunflower seed kernels. In a small bowl, mix 1/3 cup of light mayonnaise with 1/4 cup of plain fat-free yogurt, 3 tablespoons of sugar and 1 tablespoon of white vinegar. Pour the dressing over the broccoli, toss the salad to coat the ingredients, and chill it for one hour before serving.
Alternatively, cool 1 cup of wild rice in 3 1/2 cups of stock or water for 40 minutes or until the rice is tender. Make the salad dressing by whisking 2 tablespoons of lemon juice together with 1 tablespoon of sherry vinegar, 1 teaspoon of Dijon mustard, 1 minced clove of garlic and salt to taste. Add 1/4 cup of olive oil and 1/4 cup of walnut oil. Drain the rice, and transfer it to a large, heavy-bottomed skillet along with 1/2 pound of steamed broccoli florets. Add the dressing, 1/4 cup of shelled walnuts, 1/4 cup of chopped parsley and 2 tablespoons of chopped herbs.