A refreshing and flavorful broccoli salad with a tangy dressing and crunchy toppings.
Wash the broccoli thoroughly and pat it dry.
Ensure the broccoli is completely dry to prevent the salad from becoming watery.
Chop the broccoli into bite-sized florets and place them in a large mixing bowl.
Cut the florets into uniform sizes for even mixing and presentation.
Dice the red onion and celery, then add them to the bowl with the broccoli.
For a milder onion flavor, soak the diced onion in cold water for a few minutes before adding.
Add the golden raisins and sliced almonds to the bowl.
Toast the almonds lightly for enhanced flavor and crunch.
In a separate bowl, whisk together the mayonnaise, sugar, vinegar, salt, and pepper to make the dressing.
Adjust the sweetness and tanginess of the dressing to your preference by tweaking the sugar and vinegar amounts.
Pour the dressing over the broccoli mixture and toss until evenly coated.
Toss gently to avoid breaking the broccoli florets.
Refrigerate the salad for at least 2 hours before serving to allow the flavors to meld.
Cover the bowl with plastic wrap to keep the salad fresh while chilling.
Serve the salad chilled and enjoy.
Garnish with additional almonds or raisins for a decorative touch.
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