Broccoli Salad

I hosted a birthday meal for a friend this past week and went in search of a new salad recipe.  During the summer, I've definitely served my share of green salads with different vinaigrettes and various versions of slaws.  This recipe checked all the boxes!  Fresh broccoli, dried cranberries, almonds, bacon...yum!

This recipe was a snap to mix together and, best of all, you can make it up to three days ahead of your planned serving.  This made a large bowl, but it didn't last long.  Thanks to Josh Miller for the recipe.

For the dressing:

1 cup mayonnaise (I use Duke's)

3 T. apple cider vinegar

3 T. granulated sugar

1 t. ground black pepper

For the salad:

8 cups small broccoli florets

1 cup dried cranberries

1 cup shredded sharp cheddar cheese

1 cup smoked almonds, chopped or slivered

6 slices bacon, cooked and crumbled

1/4 cup chopped red onion

For the dressing:  Whisk together the mayo and vinegar in a large bowl until smooth.  Stir in sugar and pepper until combined and set aside.

For the salad:  Add the broccoli florets to dressing mixture; stir together to combine.  Add the cranberries, cheese, almonds, bacon and red onion; stir to combine.

Refrigerate at least 1 hour or up to 3 days before serving.  I added the bacon just before serving.