Taco Salad with Cumin Dressing
Yield
8 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
flour tortillas
|
*
|
| 2 | tablespoons |
Parmesan cheese
grated |
|
| 8 | cups |
romaine lettuce
|
*
|
| ½ | teaspoon |
salt
|
|
| 4 | tablespoons |
red wine vinegar
|
|
| ¼ | teaspoon |
black pepper
|
|
| ¼ | teaspoon |
garlic powder
|
|
| 4 | teaspoons |
lemon juice
|
|
| 1 | teaspoon |
dry mustard
|
|
| 1 | teaspoon |
cumin
ground |
|
| ½ | cup |
water
|
|
| 4 | tablespoons |
vegetable oil
|
|
| 4 | cups |
turkey
chopped, cooked |
*
|
| 1 | teaspoon |
cumin seeds
|
|
| 6 | large |
tomatoes
chopped, ripe |
|
| 2 | cups |
cheddar cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
flour tortillas
|
*
|
| 3E+1 | ml |
Parmesan cheese
grated |
|
| 1.9 | l |
romaine lettuce
|
*
|
| 2.5 | ml |
salt
|
|
| 6E+1 | ml |
red wine vinegar
|
|
| 1.3 | ml |
black pepper
|
|
| 1.3 | ml |
garlic powder
|
|
| 2E+1 | ml |
lemon juice
|
|
| 5 | ml |
dry mustard
|
|
| 5 | ml |
cumin
ground |
|
| 118 | ml |
water
|
|
| 6E+1 | ml |
vegetable oil
|
|
| 946 | ml |
turkey
chopped, cooked |
*
|
| 5 | ml |
cumin seeds
|
|
| 6 | large |
tomatoes
chopped, ripe |
|
| 473 | ml |
cheddar cheese
grated |
|
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.
