Perfectly textured light salad with an orange lemon vinaigrette dressing
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.
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.
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.
Add all dressing ingredients to a small bowl. Whisk for one to two minutes to reach a creamy consistency.
Toss salad with dressing and serve immediately.