For the Dressing
1 cup thick mayonnaise
2 tablespoons cider vinegar
3 tablespoons honey or sugar
1/4 teaspoon salt
1/4 teaspoon ground black pepper
For the Salad
6 cups broccoli florets, cut into small, bite-sized pieces
1 cup lightly packed grated parmesan cheese, best quality
1/3 cup chopped red onion
6 slices bacon
1/2 cup sliced almonds, toasted
Make the dressing: Combine the mayonnaise, cider vinegar, honey, salt and pepper in a small bowl. Whisk until smooth and set aside.
In a large bowl, combine the broccoli, grated parmesan 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.
Before serving, cook the bacon according to the package instructions. Drain on paper towels, then crumble into small pieces over the salad.
Add the toasted almonds and toss well. Taste and adjust seasoning if necessary. Serve cold or room temperature.