Categories: Poultry, Salads 
      Yield: 4 servings 
  
      4    Tortillas 
      1 tb Grated Parmesan cheese 
      4 c  Romaine lettuce 
    1/4 ts Salt 
      2 tb Red wine vinegar 
    1/8 ts Black pepper 
    1/8 ts Garlic powder 
      2 ts Lemon juice 
    1/2 ts Powdered mustard 
    1/2 ts Ground cumin 
    1/4 c  Water 
      2 tb Vegetable oil 
      2 c  Chopped cooked turkey 
    1/2 ts Cumin seeds 
      3 lg Ripe tomatoes, chopped 
      1 c  Grated Cheddar cheese 
  
  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. 
   
  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.