Cranberry-Almond Broccoli Salad

• 1/4 cup finely chopped red onion
• 4 cups coarsely chopped broccoli florets
• 1/3 cup mayonnaise
• 1 tbsp cider vinegar
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 1/3 cup toasted slivered almonds
• 1/3 cup dried cranberries

Soak red onion in cold water for 5 minutes. Steam florets for roughly the same period until just tender but firm.

Combine mayonnaise, cider vinegar, salt, and pepper, stirring well with a whisk. Add red onion, broccoli, almonds, and cranberries, then toss. Cover and chill for 1 hour before serving.

Note: The salad improves resting overnight, so don’t hesitate to prepare in advance.