1 1/2 tsp
Whisk 1/3 cup light mayonnaise with 4 tsp cider vinegar and 11/2 tsp sugar in a medium bowl. Stir in 4 cups broccoli florets and 1/3 cup of diced red onion. Toss until coated. Refrigerate at least 1 hour. Sprinkle with 1/4 cup toasted sliced almonds.