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Taco Salad with Cumin Dressing

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Recipe

 

Yield

8 servings

Prep

15 min

Cook

15 min

Ready

30 min
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
8 each flour tortillas
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2 tablespoons Parmesan cheese
grated
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8 cups romaine lettuce
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½ teaspoon salt
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4 tablespoons red wine vinegar
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¼ teaspoon black pepper
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¼ teaspoon garlic powder
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4 teaspoons lemon juice
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1 teaspoon dry mustard
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1 teaspoon cumin
ground
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½ cup water
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4 tablespoons vegetable oil
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4 cups turkey
chopped, cooked
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1 teaspoon cumin seeds
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6 large tomatoes
chopped, ripe
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2 cups cheddar cheese
grated
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Ingredients

Amount Measure Ingredient Features
8 each flour tortillas
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3E+1 ml Parmesan cheese
grated
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1.9 l romaine lettuce
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2.5 ml salt
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6E+1 ml red wine vinegar
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1.3 ml black pepper
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1.3 ml garlic powder
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2E+1 ml lemon juice
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5 ml dry mustard
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5 ml cumin
ground
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118 ml water
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6E+1 ml vegetable oil
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946 ml turkey
chopped, cooked
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5 ml cumin seeds
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6 large tomatoes
chopped, ripe
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473 ml cheddar cheese
grated
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Directions

Toast the tortillas on a baking sheet in a 400 degree F oven for about 10 minutes.

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 198g (7.0 oz)
Amount per Serving
Calories 20673% from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 31mg 10%
Sodium 351mg 15%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 7%
Sugars g
Protein 18g
Vitamin A 29% Vitamin C 31%
Calcium 24% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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