A refreshing Brussels sprouts salad featuring a delicious combination of shaved sprouts, crispy bacon, cranberries, and almonds tossed in a zingy lemon vinaigrette.
Place a non-stick skillet over medium heat. Once hot, add the bacon and cook for 2-3 minutes or until crispy.
Trim the sprouts and slice them very thinly. Add them to a large bowl with the almonds, parsley, parmesan, and cranberries.
Whisk together the lemon juice, olive oil, and sugar and gently toss through the salad.
Notes
TO STORE: Leftovers can be stored in the fridge in an airtight container. The salad will keep well for up to 4 days in the fridge. For best results, it is recommended to store the dressing separately. If you do this, the dressing will keep well for up to 7 days.