English cucumber salad with balsamic vinaigrette
Nutrition Facts
Serving Size 1 cup
Calories 68
| Amount Per Serving | ||
| Monounsaturated fat | 4 g | |
|---|---|---|
| Saturated fat | 1 g | |
| Total fat | 5 g | |
| Sodium | 88 mg | |
| Dietary fiber | 1 g | |
| Protein | 0.5 g | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories: | 2,000 | 2,500 | ||
|---|---|---|---|---|
| Total Fat | Less than | 65g | 80g | |
| Saturated Fat | Less than | 20g | 25g | |
| Cholesterol | Less than | 300mg | 300 mg | |
| Sodium | Less than | 2,400mg | 2,400mg | |
| Total Carbohydrate | 300g | 375g | ||
| Dietary Fiber | 25g | 30g | ||
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
English cucumbers have a mild taste. They work best in this recipe, but you can use any type of cucumber.
Ingredients
(Serves 4)- 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.
Last Updated: February 17th, 2026