Valley Fig Growers

Chopped Salad with California Figs, Bacon and Smoked Turkey

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.

Makes 4 servings


  • 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 (9 ounces) 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


  1. Cook bacon in 12-inch nonstick skillet over medium high heat until crisp, 5 to 7 minutes; transfer to a paper towel-lined plate
  2. 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.

Cooks Country Logo 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!

Nutrition Information

amount per serving

Calories 716
% Calories from Fat 47%
Fat 37g
Cholesterol 79mg
Protein 22g
Carbohydrates 78g
Fiber 9g
Iron 4mg
Sodium 971mg
Calcium 467mg