If you have a big bag of broccoli laying around and want to do something with it quick, here's an idea. Trim the florets from about a pound of broccoli. Boil the florets in well-salted water for 10 minutes, or until the broccoli is bright green. While the broccoli is cooking, quickly toast about a 1/2 cup of sliced almonds in dry, hot skillet. Watch them carefully so they don't burn. Drain the broccoli and run cold water over it to stop it from cooking. Put the broccoli in a large bowl, along with the almonds, and 1/3 cup dried currants. Make a dressing from the juice of one lemon, salt and pepper to taste, and a couple of TBS olive oil. Toss everything together and you'll have a very easy, tasty, and filling salad. 

Enjoy!