Chopped Salad with California Figs, Bacon and Smoked Turkey

andrew@bytejockeyz.comEntrees, Recipes, Salads

When buying the turkey for this salad, ask the deli to slice it into a 1/2-inch thick slab so that you can easily cut it into 1/2-inch pieces.

Chopped Salad with California Figs, Bacon and Smoked Turkey

What makes salad better? Bacon! Bacon salad recipes add salty indulgence to salad. Try a Fig, Bacon & Smoked Turkey Chopped Salad for lunch during the summer.
Nutrition
Servings 4 servings

Ingredients

  • 8 slices bacon chopped
  • 1/4 cup extra-virgin olive oil
  • 2
 tablespoons cider vinegar
  • 1 
 shallot minced
  • 1 
 tablespoon Dijon mustard
  • Salt and pepper
  • 2 
 romaine lettuce hearts 12 ounces, torn into bite-size pieces
  • 1 1/2 cups Blue Ribbon Orchard Choice or Sun-Maid California Figs stemmed and cut into 1/4-inch pieces
  • 8 ounces deli smoked turkey breast cut into 1/2-inch chunks
  • 4 ounces cheddar cheese cut into 1/2-inch chunks

Instructions

  • Cook bacon in 12-inch nonstick skillet over medium high heat until crisp, 5 to 7 minutes; transfer to a paper towel-lined plate
  • Whisk oil, vinegar, shallot, mustard, ½ teaspoon salt, and ½ teaspoon pepper in large bowl. Add crisp bacon, lettuce, figs, turkey, and cheese and toss to combine; season with salt and pepper to taste. Divide among individual plates or transfer to serving platter and serve.

Notes

Recipe provided by Cook’s Country TV. Valley Fig Growers is a proud sponsor of Cook’s Country TV.

If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!