Directions

1. To make the vinaigrette, whisk together olive oil, apple cider vinegar, lemon juice, and sugar in a small bowl; set aside.
2. 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.
3. 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.
4. Serve immediately.