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       Title: Taco Salad with Cumin Dressing
  Categories: Diabetic, Salads, Poultry, Cheese
       Yield: 8 servings
  
       8    Tortillas;                          1 ts Powdered mustard
       2 tb Parmesan cheese; grated             1 ts Ground cumin
       8 c  Romaine lettuce;                  1/2 c  Water
     1/2 ts Salt                                4 tb Vegetable oil
       4 tb Red wine vinegar;                   4 c  Turkey; chopped cooked
     1/4 ts Black pepper                        1 ts Cumin seeds
     1/4 ts Garlic powder                       6 lg Ripe tomatoes; chopped
       4 ts Lemon juice                         2 c  Cheddar 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.
  
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