Today’s Salad #2

Here’s the salad we ate with Rosemary and Shallot Encrusted Venison:

  • Mixed greens
  • Pomegranate kernels
  • Smoked Salmon (made by my boss Jan as Christmas gifts for the staff!  We have to figure out how to do this.)
  • Carrot shavings
  • Grated Asiago Cheese
  • Oil, Balsamic, and Grapefruit juice dressing

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