I love Mexican food and this diabetic taco salad fits right into that category! Spices, lettuce, meat....try it, taste it! :)
2 tablespoon Parmesan cheese; grated
8 cup Romaine lettuce;
½ teaspoon Salt
4 tablespoon Red wine vinegar;
¼ teaspoon Black pepper
¼ teaspoon Garlic powder
4 teaspoon Lemon juice
1 teaspoon Powdered mustard
1 teaspoon Ground cumin
½ cup Water
4 tablespoon Vegetable oil
4 cup Turkey; chopped cooked
1 teaspoon Cumin seeds
6 large Ripe tomatoes; chopped
2 cup Cheddar cheese; grated
1. 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.
2. 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.
3.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.