Tim also made a couple great sides for dinner. We love brussel sprouts and this was just one more great way to enjoy them!
Brussel Sprouts and Bacon Salad
6 slices thick cut hardwood smoked sliced bacon, diced
12 ounces brussels sprouts, trimmed, finely grated or shredded with a knife
1/4 cup sliced almonds
For the Lemon Vinaigrette
1/4 cup olive oil
1/4 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.
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