I missed Meatless Monday last week, due to an error in my meal-planning. Oops! But I was back in business this week! I had a beautiful salad filled with all kinds of goodies. I roasted grape tomatoes*, grated some fresh gruyere, added cucumber, onion, edamame beans, and the finishing touch: homemade croutons. I topped the salad with a dressing made of champagne vinegar, olive oil and lemon juice. I normally add some salt and pepper to the dressing, but since the croutons already had that, I didn't want to overdo it.
*To roast cherry tomatoes: First, cut all the tomatoes in half. Then, toss with olive oil, balsamic vinger, salt and pepper. It doesn't matter how much oil and vinegar you use - any extra will just roll off the tomatoes. Spread on a baking pan and cook for 30 minutes at 400 degrees. These are also awesome in pasta!