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.
- 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
For the dressing
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
|Total fat||14 g||Total carbohydrate||8 g|
|Saturated fat||2 g||Dietary fiber||1 g|
|Monounsaturated fat||10 g||Protein||3 g|
|Fats and oils||3|