Broccoli Salad 
Yields: 8 - 10 servings
Prep Time: 15 mins
Total Time: 15 mins
Ingredients:
Dressing
1 cup mayonnaise
3 Tbsp. apple cider vinegar
3 Tbsp. granulated sugar
1 tsp. ground black pepper
Salad
8 cups of small broccoli florets
1 cup dried cranberries
1 cup shredded sharp cheddar cheese
1 cup smoked almonds, chopped
6 slices of 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.
Notes:
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.
Recipe courtesy of The Pioneer Woman.com