Broccoli Salad

Tired of the same old spinach salad? Here's a delicious alternative made with good-for-you broccoli. It incorporates the same flavors as the standard spinach salad, but it can be made up to a day in advance and won't wilt on the buffet table.

Yield: 6 to 8 servings

• 4 cups broccoli florets (blanched)
• 4 hard-boiled eggs, thinly sliced
• 1/2 cup (or more) thinly sliced onion
• 10 slices bacon, fried crisp and crumbled
• 1 cup mayonnaise
• 1/4 cup white sugar
• 3 tablespoons vinegar

For this recipe, use blanched broccoli. (After cooking in boiling water for 30 seconds, remove from water and plunge it into ice water to stop the cooking. Drain well.)

In a large bowl, combine the broccoli, eggs, onion, and bacon. In a small bowl, mix together the mayonnaise, sugar, and vinegar, whisking until the sugar is dissolved. Pour over the broccoli and mix gently. Refrigerate for 6 hours or overnight before serving. Just before serving, toss lightly.