Yield: 8 servings
Measure | Ingredient |
---|---|
8 \N | Tortillas; |
2 tablespoons | Parmesan cheese; grated |
8 cups | Romaine lettuce; |
½ teaspoon | Salt |
4 tablespoons | Red wine vinegar; |
¼ teaspoon | Black pepper |
¼ teaspoon | Garlic powder |
4 teaspoons | Lemon juice |
1 teaspoon | Powdered mustard |
1 teaspoon | Ground cumin |
½ cup | Water |
4 tablespoons | Vegetable oil |
4 cups | Turkey; chopped cooked |
1 teaspoon | Cumin seeds |
6 larges | Ripe tomatoes; chopped |
2 cups | 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.
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.