By Mayo Clinic Staff
Dietitian's tip:
English cucumbers have a mild taste. They work best in this recipe, but you can use any type of cucumber.
Number of servings
Serves 4
- Gluten-free
- Healthy-carb
- Weight management
- Diabetes meal plan
- DASH diet
- Heart-healthy
- Meatless
- Kidney diet
- Plant-based
- Low-sodium
- Low-fiber
Ingredients
- 1 tablespoon finely chopped fresh rosemary
- 2 tablespoons balsamic vinegar
- 1 1/2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 English cucumber with peel (8 to 9 inches in length), washed and thinly sliced
- Cracked black pepper, to taste
Directions
In a small saucepan, add the rosemary, vinegar and olive oil. Heat over very low heat to blend and strengthen 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: 1 cup
- Calories 68
- Total carbohydrate 4 g
- Total sugars 2.5 g
- Dietary fiber 1 g
- Protein 0.5 g
- Total fat 5 g
- Saturated fat 1 g
- Monounsaturated fat 4 g
- Polyunsaturated fat Trace
- Sodium 88 mg
- Potassium 131 mg
- Calcium 16 mg
- Magnesium 12 mg
- Iron Trace
- Vegetables 1
- Fats and oils 1
Show References
- 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.
Original article: https://www.mayoclinic.org/healthy-lifestyle/recipes/english-cucumber-salad-with-balsamic-vinaigrette/rcp-20049775