You may think you hate brussels sprouts until you have this amazing, super crisp bacon-loaded salad – even your pickiest of eaters will gobble this up instantly!
I don’t know about you guys but I thought I hated brussels sprouts up until today. Until I made it in a salad and added bacon. But not just any kind of bacon. I tossed this salad with a boatload of incredibly crisp, crumbly, cherry hardwood smoked bacon.
Seriously, how can you ever go wrong with a salad that involves bacon? And with a tangy, sweet lemon vinaigrette, this salad has all the flavors of a refreshing salad with those crunchy bacon bits in every bite. It’s the perfect Thanksgiving side dish to cleanse your palate from all those heavy carbs you’ll be devouring that day!
- 6 slices Jones Dairy Farm Cherry Hardwood Smoked Sliced Bacon, diced
- 12 ounces brussels sprouts, trimmed, finely grated or shredded with a knife
- ¼ cup sliced almonds
For the lemon vinaigrette
- ¼ cup olive oil
- ¼ cup apple cider vinegar
- Juice of 1 lemon
- 2 tablespoons sugar
- To make the vinaigrette, whisk together olive oil, apple cider vinegar, lemon juice, and sugar in a small bowl; set aside.
- Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
- To assemble the salad, place brussels sprouts in a large bowl; top with bacon and almonds. Pour the dressing on top of the salad and gently toss to combine.
- Serve immediately.
Disclosure: This post is sponsored by Jones Dairy Farm. All opinions expressed are my own.
