Taco Salad with Cumin Dressing

8 Tortillas;

2 tb Parmesan cheese; grated

8 c Romaine lettuce;

1/2 ts Salt

4 tb Red wine vinegar;

1/4 ts Black pepper

1/4 ts Garlic powder

4 ts Lemon juice

1 ts Powdered mustard

1 ts Ground cumin

1/2 c Water

4 tb Vegetable oil

4 c Turkey; chopped cooked

1 ts Cumin seeds

6 lg Ripe tomatoes; chopped

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.