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Use (1) 5 oz. packet of spring mix or baby arugula.
You need grape or cherry tomatoes, halved.
You need to prepare medium carrot, julienned or shredded.
Prepare of a small mild/sweet onion, very thinly sliced.
You need medium orange of a sweet variety (like Navel or Valencia).
You need to prepare vinegar (I used red wine today, but distilled white, white wine, or sherry vinegar would all work fine.).
Provide fresh cracked black pepper.
You need to prepare kosher salt.
Use olive oil.
You need small can of sardines in olive oil (My can was 4.375 oz, but they vary.).
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. In a blender, combine the orange zest, orange juice, balsamic vinegar, honey, garlic, salt, and pepper.

Put salad greens, onions, tomatoes, and carrots in a large mixing bowl..
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..
Drizzle in olive oil (start with 1.5 Tablespoons) and vinegar (start with 1.5 Tablespoons) and toss thoroughly. Adjust seasoning as desired..
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!.

With the blender running, add the To serve, put the spinach in a large bowl. Toss with enough of the vinaigrette to coat the spinach. Sprinkle with the crisp prosciutto crumbles, toss. Making homemade salad dressings is so quick and easy, that I definitely recommend homemade when possible. I throw all the ingredients for this orange vinaigrette into the blender and it's done in just a minute.

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