Broccoli Cashew Salad

Place the bacon in a large deep skillet and cook over medium-high heat turning occasionally until evenly browned and crisp about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Cool bacon and crumble into pieces.

Whisk together the mayonnaise cider vinegar and sugar in a mixing bowl until the sugar has dissolved. Add the broccoli raisins cashews onion and crumbled bacon. Stir until evenly coated. Cover and refrigerate the salad for at least 2 hours. Let stand at room temperature 15 to 20 minutes before serving.