Arugula Salad with Tofu Croutons

Description
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Ingredients

 * Dressing
 * 1/4 cup balsamic vinegar
 * 1 Tbs. Dijon-style mustard
 * 1/2 tsp. salt
 * 1/2 tsp. freshly ground black pepper
 * 1 cup olive oil
 * Croutons
 * 6 oz. firm tofu, cut into 1-inch cubes
 * 1 small red onion, sliced
 * Salad
 * 3 bunches arugula, washed and dried
 * 1 cup sliced domestic Mushrooms
 * 1 medium-sized cucumber, peeled, seeded and sliced
 * 1 pint cherry tomatoes, halved
 * 1 small red onion, sliced
 * Salad
 * 3 bunches arugula, washed and dried
 * 1 cup sliced domestic Mushrooms
 * 1 medium-sized cucumber, peeled, seeded and sliced
 * 1 pint cherry tomatoes, halved
 * 1 medium-sized cucumber, peeled, seeded and sliced
 * 1 pint cherry tomatoes, halved
 * 1 pint cherry tomatoes, halved
 * 1 pint cherry tomatoes, halved

Directions
1. Preheat oven to 400F. Spray sheet pan with nonstick cooking spray.

2. To make Dressing: Place vinegar, mustard, salt and pepper in food processor or blender, and, with motor running, slowly add olive oil in steady stream.

3. To make Croutons: Place tofu cubes and Onion slices on sheet pan. Bake 15 minutes, remove from oven and cool.

4. To make Salad: Toss all ingredients in salad bowl. Drizzle with dressing, and toss again.

5. Garnish with tofu croutons and roasted onions before serving.