Ingredients

• 3 bunches mixed greens (kale, chard, spinach, lettuce), chopped 
• 2 carrots, peeled and thinly sliced 
• 4 radishes, thinly sliced 
• 2 leeks, thinly sliced and washed 
• ½ bunch cilantro, chopped 
• 2 cups Monterey Jack cheese, shredded 
• 15 Homemade Corn Tortillas (see recipe)

For the Vinaigrette

• ¼ cup red wine vinegar
• 1 clove of garlic, minced
• ½ teaspoon cumin seed, ground with mortar and pestle
• ½ teaspoon salt
• ¼ teaspoon pepper
• ½ cup olive oil

Directions

1. In a large mixing bowl, toss together greens, carrots, radishes, leeks, and cilantro. 
2. Place all vinaigrette ingredients into a small mason jar with a tight fitting lid. Shake, shake, shake, until all your ingredients are combined. 
3. Drizzle with vinaigrette and toss together. 
4. Arrange tortillas on a lined sheet pan. Sprinkle tortillas with jack cheese and broil in the oven until the cheese is melted, about 1 minute. 
5. Pile the salad on the tortillas.
6. Serve and enjoy!