Wash the broccoli in a colander and pat dry.

Fry or broil 4-5 slices of bacon over medium heat until crisp. Place onto paper towels.

Cut the florets off the head of broccoli. (I used raw broccoli on this salad, but you could use blanched.)

Combine the broccoli, mayonnaise, vinegar, onion, sugar and dried cranberries in a medium-sized bowl.

Place the bowl in the refrigerator for at least an hour to cool.

Toast the pine nuts in a small saucepan over medium heat for about 30 seconds. Toss a few times until they turn a light brown. Do not overcook them. They can burn quickly.

Before serving the salad, sprinkle the pine nuts and bacon slices on top.