Title: Taco Salad with Cumin Dressing (Wedman 2)
Categories: Poultry Salad
Yield: 4 Servings

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

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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