Cranberry Almond Broccoli Salad

10 slices bacon, cooked, crumbled, set aside
1 head fresh broccoli, cut into bite size pieces
1/4 cup red onion, finely diced
1/2 cup dried cranberries
3 tablespoons white wine vinegar
2 Tbsp sugar
1 cup light mayonnaise
1 cup sliced almonds

Bring a large pot of water to boil, add cut broccoli and let boil for 3-4 minutes, drain and emerge broccoli in an ice bath, drain. (skip this step if you want a crunchier broccoli salad)
In a medium bowl, combine the broccoli, onion and cranberries. In a small bowl, whisk together the vinegar, sugar and mayonnaise. Pour over broccoli mixture, and toss until well mixed. Refrigerate for at least two hours.
Before serving, toss salad with crumbled bacon and almonds.