Taco Salad With Cumin Dressingdiabetic, poultry, salads 8 tortillas 2 tablespoon parmesan cheese; grated 8 cup romaine lettuce 1/2 teaspoon salt 4 tablespoon red wine vinegar 1/4 teaspoon black pepper 1/4 teaspoon garlic powder 4 teaspoon lemon juice 1 teaspoon powdered mustard 1 teaspoon ground cumin 1/2 cup water 4 tablespoon vegetable oil 4 cup turkey; chopped cooked 1 teaspoon cumin seeds 6 large 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 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. |
