Broccoli Salad with Bacon, Cheddar & Almonds
 Creamy, crunchy, and always a hit—this broccoli salad holds up beautifully and disappears fast. Ingredients 6 slices thick-cut bacon, cut into ½-in pieces ⅓ cup chopped red onion 1 cup mayonnaise, best quality such as Hellmann's or Duke's 2 tablespoons cider vinegar 3 tablespoons honey or sugar ¼ teaspoon salt ¼ teaspoon ground black pepper 9 cups broccoli florets, cut into small, bite-sized pieces (you'll need about 2 pounds of broccoli crowns) 1 cup lightly packed shredded sharp cheddar cheese, best quality ½ cup sliced almonds 6 slices thick-cut bacon, cut into ½-in pieces ⅓ cup chopped red onion 1 cup mayonnaise, best quality such as Hellmann's or Duke's 2 tablespoons cider vinegar 3 tablespoons honey or sugar ¼ teaspoon salt ¼ teaspoon ground black pepper 9 cups broccoli florets, cut into small, bite-sized pieces (you'll need about 2 pounds of broccoli crowns) 1 cup lightly packed shredded sharp cheddar cheese, best quality ½ cup sliced almonds Instructions Set a medium nonstick skillet over medium-high heat. Add the bacon and cook, stirring frequently, until crisp, about 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain. Set aside. Place the onions in a small bowl of very cold water for ten minutes. Drain, then blot the onions dry with a paper towel. Set aside. In a large bowl (big enough to hold all of the salad ingredients), whisk together the mayonnaise, cider vinegar, honey (or sugar), salt, and pepper. Add the broccoli, Cheddar, and red onions to the dressing; toss to coat evenly. Cover and refrigerate the salad until ready to serve. (The salad can be made up to this point up to 3 hours ahead of time.) Before serving, set aside some of the bacon and almonds to use as a garnish for the salad. Add the remaining bacon and almonds to the salad and toss to combine. Taste and adjust seasoning with salt and pepper, if necessary. Transfer the salad to a bowl or serving platter and garnish with the reserved bacon and almonds. Serve cold or room temperature. Leftover salad can be stored in an airtight container in the refrigerator for up to 3 days. 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. Set a medium nonstick skillet over medium-high heat. Add the bacon and cook, stirring frequently, until crisp, about 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain. Set aside. Place the onions in a small bowl of very cold water for ten minutes. Drain, then blot the onions dry with a paper towel. Set aside. In a large bowl (big enough to hold all of the salad ingredients), whisk together the mayonnaise, cider vinegar, honey (or sugar), salt, and pepper. Add the broccoli, Cheddar, and red onions to the dressing; toss to coat evenly. Cover and refrigerate the salad until ready to serve. (The salad can be made up to this point up to 3 hours ahead of time.) Before serving, set aside some of the bacon and almonds to use as a garnish for the salad. Add the remaining bacon and almonds to the salad and toss to combine. Taste and adjust seasoning with salt and pepper, if necessary. Transfer the salad to a bowl or serving platter and garnish with the reserved bacon and almonds. Serve cold or room temperature. Leftover salad can be stored in an airtight container in the refrigerator for up to 3 days. 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. Nutrition Information Powered by Per serving (8 servings) Calories: 444 Fat: 39 g Saturated fat: 9 g Carbohydrates: 16 g Sugar: 9 g Fiber: 4 g Protein: 10 g Sodium: 445 mg Cholesterol: 40 mg Per serving (8 servings) Calories: 444 Fat: 39 g Saturated fat: 9 g Carbohydrates: 16 g Sugar: 9 g Fiber: 4 g Protein: 10 g Sodium: 445 mg Cholesterol: 40 mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.