Christine’s Bacon and Brussels Sprout Cranberry Salad

Ingredients

• 1/2 pound thick-cut bacon, cut into 1-inch chunks
• 1 pound Brussels sprouts, cut into 1/4-inch slices
• 1/2 cup dried cranberries
• 1/2 gala apple, diced
• 1/4 cup water
• 1/4 cup chopped, unsalted, and roasted almonds
• 1/4 cup balsamic vinaigrette dressing, or to taste

Directions

Place bacon in a wok or large skillet; cook and stir until evenly browned, about 10 minutes. Drain excess fat.

Mix Brussels sprouts, cranberries, apple, water, and almonds into bacon; cook and stir over medium-high heat until Brussels sprouts are bright green and tender, 7 to 10 minutes. Transfer sprouts mixture to a bowl and top with dressing.