Broccoli Salad

Instructions

1. Prepare the Dressing: In a small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, and black pepper until smooth and well combined. Set aside.
2. Combine Salad Ingredients: In a large mixing bowl, combine the chopped broccoli florets, chopped bacon, dried cranberries, sliced almonds, and red onion.
3. Toss with Dressing: Pour the prepared dressing over the salad ingredients. Using a large spoon or spatula, toss everything together until evenly and thoroughly coated.
4. Serve or Chill: For the best flavor, cover and refrigerate the salad for at least 1-2 hours before serving. This allows the flavors to meld and the broccoli to slightly soften. Toss again just before serving. It can also be served immediately for a crunchier texture.

Chef’s Tips & Variations

• Broccoli Prep: For the best texture, use very fresh, firm broccoli. You can use the tender part of the stems too—just peel and chop them.
• Toast the Almonds: For a deeper, nuttier flavor, toast the sliced almonds in a dry skillet over medium heat for 2-3 minutes until lightly golden and fragrant. Let them cool before adding.
• Make it Ahead: This salad tastes even better the next day! Prepare it up to 24 hours in advance and store it covered in the refrigerator.
• Add a Cheesy Twist: Stir in ½ cup of shredded sharp cheddar cheese.
• Seed Swap: Substitute sunflower seeds or pepitas for the almonds.
• For a Lighter Dressing: Substitute half of the mayonnaise with plain Greek yogurt.

Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days. The almonds will soften slightly over time.