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.
Servings: 4 servings
- 8 slices bacon chopped
- 1/4 cup extra-virgin olive oil
tablespoons cider vinegar
tablespoon Dijon mustard
- Salt and pepper
romaine lettuce hearts 12 ounces, torn into bite-size pieces
- 1 1/2 cups 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
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.
Recipe provided by Cook's Country TV. Valley Fig Growers is a proud sponsor of Cook's Country TV.
Calories: 535kcal | Carbohydrates: 14g | Protein: 28g | Fat: 42g | Saturated Fat: 14g | Cholesterol: 89mg | Sodium: 655mg | Potassium: 696mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1680IU | Vitamin C: 8.4mg | Calcium: 267mg | Iron: 2.1mg