Recipe - Taco Salad With Cumin Dressing

8 Tortillas;
2 tablespoon Parmesan cheese; grated
8 cup Romaine lettuce;
One half teaspoon Salt
4 tablespoon Red wine vinegar;
One fourth teaspoon Black pepper
One fourth teaspoon Garlic powder
4 teaspoon Lemon juice
1 teaspoon Powdered mustard
1 teaspoon Ground cumin
One half cup Water
4 tablespoon Vegetable oil
4 cup Turkey; chopped cooked
1 teaspoon Cumin seeds
6 lg Ripe tomatoes; chopped
2 cup 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
bitesize 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.

One fourth 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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip