How To make 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.