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Bacon and Brussel Sprouts Salad

Perfectly textured light salad with an orange lemon vinaigrette dressing

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 10


  • 4 dozen brussel sprouts
  • 6 slices cooked bacon chopped
  • 1 cup grated parmesan cheese
  • 1 cup almonds finely chopped
  • juice of 1 lemon
  • juice of 1 orange
  • 2 Tbsp apple cider juice not vinegar!
  • 1 shallot minced
  • 1/2 cup olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper


  1. Cook bacon in the oven at 350 or over medium heat in a skillet. While the bacon cooks, shred brussel sprouts over a large mixing bowl using a mandoline slicer.

  2. Remove cooked bacon from the skillet/oven and lay slices on a paper towel to absorb the grease. Once cooled, chop or crumble into small pieces and add to the bowl of shredded brussel sprouts.

  3. Use a food processor to finely chop the almonds. Add chopped almonds to the mixing bowl along with the parmesan cheese. Gently toss to mix all salad ingredients and set aside.

  4. Add all dressing ingredients to a small bowl. Whisk for one to two minutes to reach a creamy consistency.

  5. Toss salad with dressing and serve immediately.