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Ingredients:
4 tortillas
1 tbsp grated parmesan cheese
4 cup romaine lettuce
1/4 tsp salt
2 tbsp red wine vinegar
1/8 tsp black pepper
1/8 tsp garlic powder
2 tsp lemon juice
1/2 tsp powdered mustard
1/2 tsp ground cumin
1/4 cup water
2 tbsp vegetable oil
2 cup chopped cooked turkey
1/2 tsp cumin seeds
3 large ripe tomatoes, chopped
1 cup grated cheddar cheese
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.
Servings: 4
Vengeance is a dish that can be eaten cold. James Payn In Market Overt (1895)
More information:
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