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Taco salad with cumin dressing
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| Artist: |
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| Categories: |
Central American, Cheese, Dressings, Mexican, North American, Poultry, Salads, South American |
| Yield: |
8 |
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Ingredients:
| 8
| | Tortillas | | 2
| tbsp | Parmesan cheese, grated | | 8
| cup | Romaine lettuce | | 1/2
| tsp | Salt | | 4
| tbsp | Red wine vinegar | | 1/4
| tsp | Black pepper | | 1/4
| tsp | Garlic powder | | 4
| tsp | Lemon juice | | 1
| tsp | Powdered mustard | | 1
| tsp | Ground cumin | | 1/2
| cup | Water | | 4
| tbsp | Vegetable oil | | 4
| cup | Turkey, chopped cooked | | 1
| tsp | Cumin seeds | | 6
| large | Ripe tomatoes, chopped | | 2
| cup | Cheddar cheese, grated |
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Procedures:
| 1 | Toast the tortillas on a baking sheet in a 400°F oven for about 10 min. while hot, sprinkle on the parmesan cheese. | | 2 | Cool and break into bite-size pieces. | | 3 | Chop the lettuce and arrange it in the bottom of a salad bowl. | | 4 | Make the cumin dressing by combining the salt, vinegar, pepper, garlic powder, lemon juice, mustard, cumin, water and oil in a bowl or jar. | | 5 | Heat the turkey in a skillet with the cumin seeds. | | 6 | Sprinkle chunks of turkey over the lettuce. | | 7 | Add the tomato pieces and cheese. | | 8 | Pour on the cumin dressing and top with tortilla chips. | | 9 | ?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 |
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