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4 servings
suggest servings
| 4 | each | flour tortillas | |
| 1 | tablespoon | parmesan, parmigiano-reggiano cheese, grated | grated |
| 4 | cups | romaine lettuce | |
| 1/4 | teaspoon | salt | |
| 2 | tablespoons | red wine vinegar | |
| 1/8 | teaspoon | black pepper | |
| 1/8 | teaspoon | garlic powder | |
| 2 | teaspoons | lemon juice | |
| 1/2 | teaspoon | dry mustard | |
| 1/2 | teaspoon | cumin | ground |
| 1/4 | cup | water | |
| 2 | tablespoons | vegetable oil | |
| 2 | cups | turkey | cooked, chopped |
| 1/2 | teaspoon | cumin seeds | |
| 3 | large | tomatoes | chopped, ripe |
| 1 | cup | 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.
| % Daily Value* | |
| Total Fat 7.0g | 11% |
| Saturated Fat 1.0g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 175mg | 7% |
| Total Carbohydrate 6.0g | 2% |
| Dietary Fiber 2.0g | 7% |
| Sugars 4.0g | |
| Protein 2.0g | 4% |
| Vitamin A | 23% | Vitamin C | 31% | |
| Calcium | 4% | Iron | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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