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In a small jar with a tight-fitting cover, combine the orange juice, vinegar, mustard, honey and pepper. In a blender, combine the orange zest, orange juice, balsamic vinegar, honey, garlic, salt, and pepper. With the blender running, add the To serve, put the spinach in a large bowl.

Alright, don’t linger, let’s practice this quick sardine salad with orange vinaigrette & capers for 2 menu with 11 components which are undoubtedly easy to find, and we have to process them at the very least through 4 ways. You should devote a while on this, so the resulting food could be perfect.

Composition of Quick Sardine Salad with Orange Vinaigrette & Capers for 2:

1. You need of (1) 5 oz. packet of spring mix or baby arugula
2. Prepare 12-16 for grape or cherry tomatoes, halved
3. Require 1 for medium carrot, julienned or shredded
4. Get 1/4 for of a small mild/sweet onion, very thinly sliced
5. You need 1 for medium orange of a sweet variety (like Navel or Valencia)
6. Make ready 1.5-2 Tablespoons for vinegar (I used red wine today, but distilled white, white wine, or sherry vinegar would all work fine.)
7. Make ready of fresh cracked black pepper
8. Get 1/4-1/3 teaspoon - kosher salt
9. Take 1.5-2 Tablespoons for olive oil
10. You need 1 - small can of sardines in olive oil (My can was 4.375 oz, but they vary.)
11. You need capers in vinegar

Vary the chopped vegetables too, if you like. But don't change one iota of the simply luscious vinaigrette made with orange juice and champagne vinegar; it makes this salad burst with flavor. Substitute raisins if you don't have currants. Making homemade salad dressings is so quick and easy, that I definitely recommend homemade when possible.

Quick Sardine Salad with Orange Vinaigrette & Capers for 2 instructions:

1. Put salad greens, onions, tomatoes, and carrots in a large mixing bowl.
2. Add freshly cracked pepper to taste, salt (start on the lower end of the measurements), and squeeze in the juice of the orange. - - Tip: Rolling the orange with firm pressure right before squeezing will break the pulp and release more juice.
3. Drizzle in olive oil (start with 1.5 Tablespoons) and vinegar (start with 1.5 Tablespoons) and toss thoroughly. - - Adjust seasoning as desired.
4. Divide the dressed salad mixture over two plates and top each with half of the canned fish and capers to taste. - - I like to add a little extra cracked pepper here. ;) - - Enjoy!

I throw all the ingredients for this orange vinaigrette into the blender and it's done in just a minute. If you do food-prep on Sundays, adding a new dressing each week might be fun. Segment the other orange, catching the juice in a bowl. Add the rest of the juice from the first orange, and then add the orange segments. Top tip for making Sardines with fennel and orange salad.

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