Name: Taco Salad with Cumin Dressing
Prep time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 8 c Romaine lettuce;; 1/2 ts Salt; 4 tb Vegetable oil; 2 c Cheddar cheese; grated; 1 ts Ground cumin; 1/4 ts Garlic powder; 1/2 c Water; 1/4 ts Black pepper; 8 Tortillas;; 1 ts Cumin seeds; 6 lg Ripe tomatoes; chopped; 4 tb Red wine vinegar;; 4 ts Lemon juice; 1 ts Powdered mustard; 4 c Turkey; chopped cooked; 2 tb Parmesan cheese grated

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INGREDIENTS

8 c Romaine lettuce;
1/2 ts Salt
4 tb Vegetable oil
2 c Cheddar cheese; grated
1 ts Ground cumin
1/4 ts Garlic powder
1/2 c Water
1/4 ts Black pepper
8 Tortillas;
1 ts Cumin seeds
6 lg Ripe tomatoes; chopped
4 tb Red wine vinegar;
4 ts Lemon juice
1 ts Powdered mustard
4 c Turkey; chopped cooked
2 tb Parmesan cheese ; grated

Servings

INSTRUCTIONS

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

NOTES

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Taco Salad with Cumin Dressing

8 c Romaine lettuce; 
1/2 ts Salt 
4 tb Vegetable oil 
2 c Cheddar cheese; grated 
1 ts Ground cumin 
1/4 ts Garlic powder 
1/2 c Water 
1/4 ts Black pepper 
8  Tortillas; 
1 ts Cumin seeds 
6 lg Ripe tomatoes; chopped 
4 tb Red wine vinegar; 
4 ts Lemon juice 
1 ts Powdered mustard 
4 c Turkey; chopped cooked 
2 tb Parmesan 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.    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

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Nutrition

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Serving Size: 1 Serving (20g)
Recipe Makes: 8 Servings

Calories: 54
Calories from Fat: 49 (91%)

Amt Per Serving		% DV

	Total Fat 5.5g	7 %
	Saturated Fat 0.5g	2 %
	Monounsaturated Fat 3.4g
	Polyunsanturated Fat 1.5g
Cholesterol 0.3mg		0 %
Sodium 7.8mg		0 %
Potassium 29.2mg		1 %
Total Carbohydrate 1.2g		0 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 1g
Protein 0.4g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 54

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