8    Tortillas;

      2 tb Parmesan cheese; grated

      8 c  Romaine lettuce;

    1/2 ts Salt

      4 tb Red wine vinegar;

    1/4 ts Black pepper

    1/4 ts Garlic powder

      4 ts Lemon juice

      1 ts Powdered mustard

      1 ts Ground cumin

    1/2 c  Water

      4 tb Vegetable oil

      4 c  Turkey; chopped cooked

      1 ts Cumin seeds

      6 lg Ripe tomatoes; chopped

      2 c  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.
  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.