12ouncesbrussels sprouts, trimmed, finely grated or shredded with a knife
¼cupsliced almonds
For the lemon vinaigrette
¼cupolive oil
¼cupapple cider vinegar
Juice of 1 lemon
2tablespoonssugar
Instructions
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.