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Ingredients

Dressing

• 1 cup mayonnaise
• 3 Tbsp. apple cider vinegar
• 3 Tbsp. granulated sugar
• 1 tsp. ground black pepper

Salad

• 8 cups small broccoli florets
• 1 cup dried cranberries 
• 1 cup shredded sharp cheddar cheese
• 1 cup smoked almonds, chopped
• 6 slices bacon, cooked and crumbled
• 1/4 cup chopped red onion

Directions

• For the dressing: In a large bowl, whisk together the mayonnaise and vinegar until smooth. Stir in the sugar and pepper until combined; set aside.
• For the salad: Add the broccoli to the dressing mixture, stirring together to combine. Add the cranberries, cheese, almonds, bacon, and red onion, stirring to combine.
• Refrigerate at least 1 hour or up to 3 days before serving.

Tip: For a lighter version, substitute 1/2 cup of Greek yogurt for 1/2 cup mayonnaise in the dressing, and add 1/8 teaspoon kosher salt.

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