Taco Salad With Cumin Dressing
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats, Vegetables, Grains | Cheese, Diabetic, Poultry, Salads | 8 | Servings | |
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 | Vegetable oil |
| 4 | c | Turkey, chopped cooked |
| 1 | t | Cumin seeds |
| 6 | Ripe tomatoes, chopped | |
| 2 | c | Cheddar cheese, grated |
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
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Nutrition (calculated from recipe ingredients)
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Calories: 668
Calories From Fat: 341
Total Fat: 38.3g
Cholesterol: 192.2mg
Sodium: 910.7mg
Potassium: 1009.8mg
Carbohydrates: 24.2g
Fiber: 3.3g
Sugar: 5.3g
Protein: 57.7g