Have you seen Martha make salad? She thinks it is a brilliant idea to make the dressing first, in the bottom of the bowl, then add the greens on top. She says you can refrigerate it that way, then toss just before you serve. I have to say, it did sound like a way to reduce dishes (a rarity for Martha!) so I was willing to give it a try. I decided to make the Citrus Viniagrette from the March issue of Martha Stewart Living.

The dressing was simple. I did not use grapefruit juice since I think it is sour and nasty, so mine was just OJ and lemon. The other ingredients are rice wine vinegar, zest, olive oil, salt and pepper. I added some sugar since I find Martha’s dressings always need some sugar (she doesn’t seem to use it as an ingredient in dressings, ever).

This whisked together very nicely. I piled my salad greens on top and tossed before serving.

The dressing was delicious and I will definitely make it again. I will not, however, make it in this way again. If you make your dressing in the bottom of your bowl, you have no control over the ratio of dressing to salad – you’ve got to hope you washed just the right amount of greens. I would much rather make the dressing in a separate container and drizzle over just the right amount.