Taco salad with cumin dressing
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | 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 |
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.