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