Southwestern Chopped Kale Salad
  1. Heat oil in a large skillet over medium heat. Cut tortillas into 1/4 inch by 1 inch strips. Add strips to pan, toss occasionally. Cook 3-4 minutes until crispy. Drain on a paper towel lined plate. Squeeze 1 lime wedge over strips, sprinkle with kosher or sea salt.
  2. Toss all vegetables together in a large bowl.
  3. Top with crumbed cheese, desired dressing, and tortilla strips. Serve remaining lime wedges with salad.