Taco salad with cumin dressing (wedman 2)

4 Servings

Ingredients

Quantity Ingredient
4 Tortillas
1 tablespoon Grated Parmesan cheese
4 cups Romaine lettuce
¼ teaspoon Salt
2 tablespoons Red wine vinegar
⅛ teaspoon Black pepper
⅛ teaspoon Garlic powder
2 teaspoons Lemon juice
½ teaspoon Powdered mustard
½ teaspoon Ground cumin
¼ cup Water
2 tablespoons Vegetable oil
2 cups Chopped cooked turkey
½ teaspoon Cumin seeds
3 larges Ripe tomatoes, chopped
1 cup Grated Cheddar cheese

Directions

Toast the tortillas on a baking sheet in a 400 F oven for about 10 min. While hot, sprinkle on the Parmesan cheese. Cool and break into bite-size pieces.

Chop the lettuce and arrange it in the bottom of a salad bowl. Make the cumin dressing by combining the salt, vinegar, pepper, garlic powder, lemon juice, mustard, cumin, water and oil in a bowl or jar.

Heat the turkey in a skillet with the cumin seeds. Sprinkle chunks of turkey over the lettuce. Add the tomato pieces and cheese. Pour on the cumin dressing and top with tortilla chips.

¼ recipe - 411 calories, 4 lean meat, 1 bread, 1 vegetable, 2 fat exchanges 20 grams carbohydrate, 33 grams protein, 23 grams fat 870 mg sodium, 617 mg potassium, 88 mg cholesterol Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986 Shared but not tested by Elizabeth Rodier, Nov 93.

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