Taco Salad With Cumin Dressing

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Title: TACO SALAD WITH CUMIN DRESSING
Categories: Diabetic, Salads, Poultry, Cheese
Yield: 8 servings

8 Tortillas;
2 tb Parmesan cheese; grated
8 c Romaine lettuce;
1/2 ts Salt
4 tb Red wine vinegar;
1/4 ts Black pepper
1/4 ts Garlic powder
4 ts Lemon juice
1 ts Powdered mustard
1 ts Ground cumin
1/2 c Water
4 tb Vegetable oil
4 c Turkey; chopped cooked
1 ts Cumin seeds
6 lg Ripe tomatoes; chopped
2 c Cheddar cheese; grated

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.

1/4 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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