Diabetic Taco Salad

I love Mexican food and this diabetic taco salad fits right into that category! Spices, lettuce, meat....try it, taste it! :)



Taco Salad with Cumin Dressing

Servings: 8

8 Tortillas

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.

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