Sautéed Cucumbers
(makes 4 servings)
| 3 | cucumbers, about 1 pound (480 g) total |
| 1/4 | teaspoon (1.25 ml) salt (optional) |
| 1 | tablespoon (8 g) cornstarch |
| olive oil cooking spray |
| freshly ground pepper |
| 1 | tablespoon (15 ml) fresh lemon juice |
| 2 | teaspoons (10 ml) balsamic vinegar |
| 1 | tablespoon (4 g) minced fresh dill |
- Peel cucumbers and cut in half lengthwise. Using a small spoon, scoop out and discard the seeds. Sprinkle cucumbers with salt (if using) and let stand at room temperature for 15 minutes. Rinse cucumbers and pat dry with paper towels.
- Slice cucumbers into 1/4-inch thick crescents. Sprinkle with cornstarch and set aside.
- Meanwhile, lightly coat a large nonstick skillet with cooking spray and place over medium heat. When hot, add the cucumbers and cook, stirring occasionally, until cucumbers are crisp-tender, about 3 to 4 minutes. Add lemon juice and vinegar. Stir to glaze.
- Remove from heat and add dill. Serve at once.
| Per serving: | 26 calories (5% calories from fat), 1 g protein, trace total fat (0 saturated fat), 6 g carbohydrates, 1 g dietary fiber, 0 cholesterol, 3 mg sodium |
| Diabetic exchanges: | 1/2 carbohydrate (1 vegetable) |
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