• Lisa Jarvis

Brussels Sprouts and Bacon Salad

Updated: Sep 9


If you like a yummy, crunchy salad that is also pretty healthy, you’ll love this one! A unique side dish for your Labor Day cookout!

Here’s what you need:

4 dozen Brussels sprouts, thinly sliced or chopped in the food processor

1 cup sliced almonds

6 slices bacon, cooked, drained and crumbled

1 cup Parmesan cheese, shredded or grated

For the dressing:

juice of one lemon

juice of one orange

3 T apple cider or apple juice 1 shallot, minced

1/2 cup olive oil

salt and pepper to taste


Prepare the dressing by adding all the dressing ingredients together, except for the olive oil. Slowly drizzle the oil in while whisking the dressing to mix well. In another bowl add the Brussels, almonds, bacon and cheese. Stir in the dressing to mix well. Refrigerate for at least an hour before serving but serve within a few hours of preparing for the best taste. Serve with a little extra Parmesan cheese sprinkled on top if you like. Note:

To prepare the Brussels sprouts, cut off the ends and you can slice very thinly with a knife or a mandolin (be careful!), or you can place them in a food processor with the slice attachment, or simply chop them up in the food processor. Enjoy!!

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