Fortunately there are a few plant varieties which can tolerate moderate freezing temperatures. Arugula is one of them. It takes a little time to pick enough of these baby arugula leaves to make a salad. I also picked Red Russian Kale and cut some chives.
I was having a little trouble keeping the thin slices of cucumber from sliding around while cutting them into slivers. A toothpick stopped that from happening.
Avocado and red marinated deli peppers rounded out the salad.