Fruit Salad Vinaigrette

This & That
Written By Sally Uhlmann

A tangy, subtly spiced vinaigrette that complements fresh fruit with a sophisticated, savory edge, enhancing the natural sweetness and adding depth and complexity to each bite. This recipe was developed for and featured on My Cortona Blog.

Fruit Salad Vinaigrette

¼ cup (60 milliliters) olive oil
1 tablespoon (15 milliliters) white balsamic or champagne vinegar
¼ teaspoon (1.25 milliliters) ground coriander
1/8 teaspoon (.63 milliliters) each salt, pepper, chili powder

Directions

  1. Combine all dressing ingredients in a small jar and shake well. The dressing will keep for up to 3 days in the refrigerator.

 
cucumber melon salad
 

Sally develops recipes and writes blog posts for My Cortona Blog a section of the local real estate agency Cortona International’s website. My Cortona Blog, written and coordinated by Rebecca Ghezzi, is a central information hub for Cortona lovers worldwide, keeping absent friends in touch with the happenings in town and providing valuable resources for residents. It showcases profiles of the many interesting people who live and visit Cortona, travel tips, and upcoming events.

Sally Uhlmann

Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.

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Tangy Salad Dressing
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Winter Salad Dressing