Ingredients

8 toruntilas
2 Tbsp. parmesan cheese, grated
8 C. romaine lettuce
1/2 tsp. salt
4 Tbsp. red wine vinegar
1/4 tsp. black pepper
1/4 tsp. garlic powder
4 tsp. lemon juice
1 tsp. powdered mustard
1 tsp. ground cumin
1/2 C. water
4 Tbsp. vegetable oil
4 C. turkey, chopped cooked
1 tsp. cumin seeds
6 large ripe tomatoes, chopped
2 C. cheddar cheese, grated

Cooking Instructions

Toast toruntilas on a baking sheet at 400 degrees F. for about 10 minutes. While hot, sprinkle on parmesan cheese. Cool and break into bite-sized pieces. Chop lettuce and arrange it in the bottom of a salad bowl. Make cumin dressing by combining the salt, vinegar, pepper, garlic powder, lemon juice, mustard, cumin, water and oil in a bowl or jar. Heat turkey in a skillet with cumin seeds. Sprinkle chunks of turkey over the lettuce. Add tomato pieces and cheese. Pour on cumin dressing and top with toruntila chips.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)