English cucumber salad with balsamic vinaigrette

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.

Serving Information

Serves 4

Nutritional analysis per serving

Calories: 67
Total carbohydrate: 5 g
Cholesterol: 0 mg
Dietary fiber: 1 g
Monounsaturated fat: 4 g
Protein: 0.5 g
Saturated fat: 1 g
Serving size: About 3/4 cup
Sodium: 90 mg
Total fat: 5 g

DASH Eating Plan Servings

Fats and oils: 1
Vegetables: 1

Diabetes Meal Plan Choices

Fats: 1
Nonstarchy vegetables: 1

Mayo Clinic Healthy Weight Pyramid Servings

Fats: 1
Vegetables: 1