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Prepare the broccoli by breaking it down into small bite sized pieces.
Toss the small pieces of broccoli with the bacon bits, dried cranberries, chopped almonds, shredded parmesan cheese and onion in a large bowl. Set aside.
In a small bowl, whisk together the Greek yogurt, milk, vinegar, sugar, salt and pepper until smooth.
Pour ⅔ of the dressing over the salad and toss to combine. Reserve the remaining ⅓ to add to the salad right before serving. (The broccoli will soak up the dressing in the refrigerator)
Store in the refrigerator until serving. Toss the remaining dressing into the salad, if needed.