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English Cucumber Salad With Balsamic Vinaigrette

low fat, salads/dressings

1 tablespoon finely-chopped fresh rosemary
1/4 cup balsamic vinegar
1/4 cup olive oil
1 tablespoon Dijon mustard
Freshly-cracked black pepper; to taste
1 English cucumber with peel; washed

For the Dressing: Add rosemary, vinegar, and olive oil to a small saucepan. Heat for approximately 5 minutes over very low heat to blend and intensify flavors. Remove from heat. Wisk in the Dijon mustard. Slice the cucumber into very thin slices. Place into a decorative bowl. Pour dressing over cucumber slices. Toss. Refrigerate until ready to serve. (Regular cucumbers also work well in this recipe.) Nutritional Analysis Per Serving: Calories 160; Fat (grams) 14; Percent calories from fat 77; Percent polyunsaturated 5; Percent saturated 17; Percent monounsaturated 55; Cholesterol (milligrams) 0; Sodium (milligrams) 95; Protein (grams) 1; Carbohydrate (grams) 8; Fiber (grams) 2.

Source: "Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org" S(Formatted for MC5): "11-08-1999 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 124 Calories (kcal); 14g Total Fat; (95% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 47mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates

NOTES : Diabetics or those on calorie-controlled diets may count one serving as: 1 vegetable and 3 fat servings. Weight Watcher points calculated at 4 Nutr. Assoc. : 0 0 0 0 0 0

Yield: 4 servings

Preparation Time: 0:00

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