Chop bacon and cook in skillet until crispy. Remove from skillet onto paper towel lined plate to grain grease.
2 slices bacon
Place broccoli florets, chopped red onion, chopped celery, almonds and dried cranberries in a large bowl. Add bacon.
4 cups fresh broccoli florets, ½ medium red onion, 3 celery ribs, ½ cup slivered almonds, ½ cup dried cranberries
In a measuring cup, whisk together mayo, sour cream, vinegar, lemon juice, honey, salt and pepper. Pour over salad and toss gently to coat.
2 tablespoons mayonnaise, ½ cup natural sour cream or Greek yogurt, 1 tablespoon apple cider vinegar, 2 tablespoons freshly squeezed lemon juice, ½ teaspoon kosher salt, 1 tablespoon honey, ¼ teaspoon black pepper
Notes
If you don't have dried cranberries, use raisins. If you don't have or like celery, use Granny Smith apple. If you don't have natural sour cream on hand, you can use store-bought Ranch dressing.
To make ahead: store salad and dressing separate. It will last up to 4 days in the fridge. If you have leftovers: store in a bowl, covered with saran wrap, up to 2 days in the fridge.
I used turkey bacon because it's lower in fat than regular bacon. Chopping it before cooking saves on time. You can use regular bacon, if desired.
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.