Bacon & Brussels Sprout Salad

Alice C


This recipe originally came from "A Pinch of Yum" website. I use balsamic vinegar instead of the apple cider since that is what I had on hand.


★★★★★ 1 vote

30 Min
No-Cook or Other



  • 1
    lemon, juiced
  • 1
    orange, juiced
  • 3 Tbsp
    apple cider (not vinegar, just regular apple cider)
  • 1 medium
    shallot, minced
  • 1/2 c
    olive oil
  • 1/2 tsp
    salt & pepper to taste

  • 48 medium
    brussels sprouts (approx 4 dozen)
  • 1 c
    almonds, finely chopped
  • 6 slice
    cooked, crumbled bacon
  • 1 c
    parmesan cheese, grated (asiago or gruyere are also good)

How to Make Bacon & Brussels Sprout Salad


  1. Combine the lemon juice, orange juice, apple cider and shallots in a small bowl. Add the olive oil in a steady stream and whisk for a minute or two, until it becomes creamy-looking.
  2. Slice the brussels sprouts with a mandolin, taking care of your fingers, and slicing them as thin as possible. This works best when you hold the stem, slice from the top, and stop with a little bit left at the bottom. Discard the remaining bottom stem part since it's not very leafy anyway. The thinner the shreds, the better the salad. Toss the shreds and loosen them with your fingers to separate and fluff them.
  3. Add the remaining ingredients to the salad and toss with the dressing. Serve immediately or within a few hours of tossing.

Printable Recipe Card

About Bacon & Brussels Sprout Salad

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: American

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