Creamy Broccoli Salad with Bacon, Cheddar & Almonds

this is a very forgiving salad. I didn't put any cheese, added craisins and used green onions instead of red. I could have done sunflower seeds inplace of almonds, but didn't have any. It takes quite a bit of broccoli. click on the title to be directed the website.

Creamy Broccoli Salad with Bacon, Cheddar & Almonds

By Jennifer Segal

Servings: 6-8

Ingredients

For the Dressing

• 1 cup mayonnaise, best quality such as Hellmann's or Duke's
• 2 tablespoons cider vinegar
• 3 tablespoons honey or sugar
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper

For the Salad

• 9 cups broccoli florets, cut into small, bite-sized pieces (you'll need about 2 pounds of broccoli crowns)
• 1 cup lightly packed grated sharp cheddar cheese, best quality
• 1/3 cup chopped red onion
• 6 slices bacon
• 1/2 cup sliced almonds, toasted if desired

Instructions

1. Make the dressing: Combine the mayonnaise, cider vinegar, honey, salt and pepper in a small bowl. Whisk until smooth and set aside.
2. In a large bowl, combine the broccoli, cheddar cheese and red onions. Add the dressing and toss to coat. Cover and refrigerate until ready to serve. (Can be made up to this point several hours ahead of time.)
3. Right before serving, cook the bacon according to the package instructions. Drain on paper towels, then crumble into small pieces over the salad. Add the almonds and toss well. Taste and adjust seasoning if necessary. Serve cold or room temperature.
4. Note: Broccoli crowns are trimmed just under the broccoli head, whereas broccoli bunches have stalks that are about 5 inches in length. If you can only find bunches, be sure to buy a bit extra to account for the weight of the stalk.