Mixed Green Salad topped with Wild Alaskan Salmon and Sweet Balsamic Vinaigrette

The garden greens continue to provide wonderful bounty for our winter table.  Tonight I topped it with a can of drained Alaskan Salmon, some chopped cucumbers, sliced tomatoes, julienned carrots and boiled eggs.

The dressing is as follows:

1/8 cup balsamic vinegar

1/2 t. minced garlic

1 T. granulated sugar

1/4 t. sea salt

1/4 t. freshly ground black pepper

1/4 cup olive oil

Whisk together in a small bowl and serve over salad greens.