In a small bowl, whisk together 1 cup of mayonnaise, 2 tablespoons of granulated sugar, 2 tablespoons of apple cider vinegar, and 1/4 teaspoon of freshly ground black pepper until well combined.

Chop 4 cups of fresh broccoli florets into bite-sized pieces, discarding any thick stems. Lightly blanch if desired.

Cook 6 slices of bacon in a skillet over medium heat for about 8-10 minutes until crispy, then chop it into small pieces.

In a large mixing bowl, combine chopped broccoli, crispy bacon, 1/2 cup of chopped red onion, 1 cup of sweetened dried cranberries, and 1/4 cup of sliced almonds. Toss gently.

Drizzle the prepared dressing over the broccoli mixture and toss until well coated.

Cover the bowl with plastic wrap and refrigerate the salad for at least 1-2 hours.

Before serving, give the salad a final toss and garnish with additional sliced almonds.