Taco salad with cumin dressing

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.

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