1 large head of broccoli, cut into bite-size pieces
1⁄2 c. Greek yogurt
1⁄2 c. mayo
Ground black pepper, to taste
2 Tbsp. white sugar
3 Tbsp. apple cider vinegar
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned. Drain bacon slices on paper towels. Crumble 7 slices of bacon; mix with almond slices in a resealable bag.
Combine broccoli, onion and grapes in a bowl.
Crumble the remaining bacon slice. Whisk mayonnaise, Greek yogurt, vinegar, sugar and black pepper together in a bowl; fold in the remaining 1 slice crumbled bacon. Pour dressing over broccoli mixture; toss to coat evenly. Cover bowl with plastic wrap and refrigerate for about 2 hours.
Sprinkle bacon-almond mixture over salad before serving; mix well. Enjoy!