Quick Sardine Salad with Orange Vinaigrette & Capers for 2. Honey, orange juice and Dijon mustard are shaken with a good balsamic vinegar until well combined. Chill and serve over a simple green salad or splash onto warm In a small jar with a tight-fitting cover, combine the orange juice, vinegar, mustard, honey and pepper. Cover and shake well until combined.

Toss with enough of the vinaigrette to coat the spinach. Sprinkle with the crisp prosciutto crumbles, toss. Segment the other orange, catching the juice in a bowl. You can cook Quick Sardine Salad with Orange Vinaigrette & Capers for 2 using 11 ingredients and 4 steps. Here is how you cook that.

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

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. Take the heads of the sardines, if you prefer. Whisk together orange juice, shallot, parsley, cilantro, mint, orange zest, cumin, and coriander.

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!.

Pour dressing over quinoa, and toss to coat. This salad gets a bright burst of flavor from fresh lime. Be sure to rinse the quinoa thoroughly in a fine mesh strainer to remove the bitter outer coating. Make this salad with any whole grain, including wheat berries or barley. Vary the chopped vegetables too, if you like.