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.