Taco Salad with Cumin Dressing
Taco Salad with Cumin Dressing ingredients
- 8 tortillas;
- 2 T Parmesan cheese, grated
- 8 c Romaine lettuce;
- 1⁄2 t Salt
- 4 T Red Wine Vinegar
- 1⁄4 t Black pepper
- 1⁄4 t garlic Powder
- 4 t Lemon juice
- 1 t Powdered mustard
- 1 t Ground cumin
- 1⁄2 c water
- 4 T Vegatable oil
- 4 c Turkey; chopped cooked
- 1 t Cumin seeds
- 6 large Ripe tomatoes; chopped
- 2 c Cheddar cheese; grated
Cooking Taco Salad with Cumin Dressing
1. Toasti the tortillas on a baking sheet in a 400 F oven for about 10 min. While hot, sprinkle on the Parmesani cheese.
2. Cool and break into bite-size pieces.
3. Chopi the lettuce and arrange it in the bottom of a salad bowl.
4. 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.
5. Sprinkle chunks of turkey over the lettuce.
6. Add the tomato pieces and cheese.
7. Pour on the cumin dressing and top with tortilla chips.
8. 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.
9. Holiday Cookbook by Bettyi Wedman 1986.
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