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Dietitian's tip: English cucumbers, also referred to as "burpless" cucumbers, tend to be long and narrow and have a mild taste. Though the English cucumber works best in this recipe, you can use any variety of cucumber.
For the dressing
1 tablespoon finely chopped fresh rosemary
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 English cucumber with peel, washed and thinly sliced
Cracked black pepper, to taste
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.
| Calories | 160 | Cholesterol | 0 mg |
| Protein | 3 g | Sodium | 184 mg |
| Carbohydrate | 8 g | Fiber | 1 g |
| Total fat | 14 g | Potassium | 255 mg |
| Saturated fat | 2 g | Calcium | 37 mg |
| Monounsaturated fat | 10 g |
| Vegetables | 1 |
| Fats | 3 |
| Nonstarchy vegetables | 1 |
| Fats | 3 |
| Vegetables | 1 |
| Fats and oils | 3 |
NU00502
Jan. 1, 2005
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Recipe: English cucumber salad with balsamic vinaigrette
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