Taco Salad with Cumin Dressing (Wedman 2)

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.