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Broccoli-Cranberry Salad

1/4 cup finely chopped red onion 1/3 cup canola mayonnaise 3 tablespoons 2% reduced-fat Greek yogurt 1 tablespoon cider vinegar 1 tablespoon honey 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 4 cups coarsely chopped broccoli florets (about 1 bunch) 1/3 cup slivered almonds, toasted 1/3 cup reduced-sugar dried cranberries 4 center-cut bacon slices, cooked and crumbled Preparation 1. Soak red onion in cold water for 5 minutes; drain. 2. Combine mayonnaise and next 5 ingredients (through pepper), stirring well with a whisk. Stir in red onion, broccoli, and remaining ingredients. Cover and chill 1 hour before serving.

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