To make the dressing, whisk together 1 cup mayo, 2 tablespoons apple cider vinegar, and a scant 1/4 cup of honey.
Toss it all together and refrigerate. Count yourself lucky that you'll be the most popular person at your 4th of July picnic after bringing this delicious salad. You've never had broccoli salad until you've made this addictive version.
Adapted from Simply Recipes
5-6 cups broccoli florets (about 1 pound or four crowns)
1/2 cup toasted, slivered almonds
1/2 cup diced crispy bacon slices, 4 thick-cut slices
1/4 cup diced red onion
1 cup frozen corn
1 cup mayo
2 tablespoons apple cider vinegar
Scant 1/4 cup honey
Bring a large pot of salted water to a boil. Add broccoli florets and cook for 2 minutes. Remove immediately and drain. Add to large bowl of ice water to stop the cooking. Toast 1/2 cup slivered almonds for 4 minutes in a saucepan, shaking often. Cook 4 slices of chopped thick-cut bacon until crispy. Remove to a paper towel to drain. Add broccoli florets (drained again) to a large bowl and top with toasted almonds, crispy bacon, 1/4 cup diced red onion, and 1 cup frozen corn. In a separate bowl whisk together 1 cup mayo, 2 tablespoons apple cider vinegar, and a scant 1/4 cup of honey. Top veggies with dressing and mix well to combine. Refrigerate before serving at your next picnic of special lunch gathering.