---------- Recipe via Meal-Master (tm) v8.02
  
       Title: TACO SALAD WITH CUMIN DRESSING (WEDMAN 2)
  Categories: Poultry, Salads
       Yield: 4 servings
  
       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.
  
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