By Mayo Clinic Staff
Dietitian's tip:
English cucumbers, also referred to as burpless cucumbers, have a mild taste. Although an English cucumber works best in this recipe, you can use any variety.
Number of servings
Serves 4
- Low Sodium
- Healthy carb
Ingredients
- 1 English cucumber with peel (8 to 9 inches in length), washed and thinly sliced
- Cracked black pepper, to taste
For the dressing:
- 1 tablespoon finely chopped fresh rosemary
- 2 tablespoons balsamic vinegar
- 1 1/2 tablespoons olive oil
- 1 tablespoon Dijon mustard
Directions
In a small saucepan, add the rosemary, vinegar and olive oil. Heat over very low heat to blend and intensify the flavors, about 5 minutes. Remove from heat and whisk in the mustard until well blended.
In a serving bowl, add the cucumber slices. Pour the dressing over the cucumbers and toss to coat evenly. Add the black pepper to taste. Refrigerate until ready to serve.
Nutritional analysis per serving
Serving size: About 3/4 cup
- Total fat 5 g
- Calories 67
- Protein 0.5 g
- Cholesterol 0 mg
- Total carbohydrate 5 g
- Dietary fiber 1 g
- Monounsaturated fat 4 g
- Saturated fat 1 g
- Trans fat 0 g
- Sodium 90 mg
- Added sugars 0 g
- Vegetables 1
- Fats and oils 1
- Nonstarchy vegetables 1
- Fats 1
April 07, 2016
- Mayo Clinic, University of California-Los Angeles, Dole Food Company, Inc. Encyclopedia of Foods: A Guide to Healthy Nutrition. San Diego, Calif.: Academic Press; 2002:233.