Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry | 1 cup (138g) | 87 |
| Tofu | 100g firm | 76 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
- =
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.