Valley Fig Growers

Spinach Salad with Pecans, Pears, California Figs and Blue Cheese

Serves 8.



1 1/2 tablespoons fresh lemon juice

2 teaspoons soy sauce

1/2 teaspoon sugar

1/4 cup light olive oil


6 ounces baby spinach leaves

2 fresh, ripe green or red USA pears, cored and chopped

1 cup Blue Ribbon Orchard Choice or Sun-Maid California Figs, stems removed, quartered

2/3 cup Georgia pecan halves, toasted

3 ounces blue cheese, crumbled


  1. For dressing, combine lemon juice, soy sauce and sugar; whisk in oil until blended. To serve salad, combine spinach, pears, figs, and pecan halves. Drizzle with dressing and toss. Top with blue cheese and serve.

Make Ahead Tip: The dressing can be made days ahead and refrigerated. Spinach does not wilt as quickly as lettuce, so the salad can be made about 20 minutes ahead, however, add chopped pears just before serving.

Nutrition Information

amount per serving

  • Calories 287
  • % Calories from Fat 49%
  • Fat 16
  • Cholesterol 8
  • Protein 5
  • Carbohydrates 33
  • Fiber 7
  • Iron 2
  • Sodium 241
  • Calcium 140
  • Potassium 456