| Dressing: |
1/4 dressing |
n/a
|
|
| 1/2 cup rice wine vinegar |
2 tablespoons |
n/a
|
|
| 3 Tbs sugar (or other sweetener if desired) |
2 1/4 teaspoons |
$1.44 per pound
|
$0.03 |
| 2 ea red jalapeno peppers, stemmed and minced (or to taste) |
1/2 item |
$1.99 per pound
|
$0.03 |
| 1/4 cup tangerine juice |
1 tablespoon |
$4.99 per 64 fluid ounces
|
$0.04 |
| 1/2 cup peanut oil |
2 tablespoons |
$4.39 per 24 fluid ounces
|
$0.18 |
| 4 oz carrots, grated |
1 oz |
$1.49 per pound
|
$0.09 |
| 3 oz fennel, cored and thinly sliced |
3/4 oz |
$2.10 per pound
|
$0.10 |
| 4 oz Napa cabbage, cleaned and thinly sliced |
1 oz |
$1.29 per pound
|
$0.08 |
| 3 oz baby spinach |
3/4 oz |
$3.99 per pound
|
$0.19 |
| 4 oz water chestnuts, drained and sliced |
1 oz |
$1.49 per 8 ounces
|
$0.19 |
| 1 cup cilantro, minced |
1/4 cup |
$1.09 per cup
|
$0.27 |
| 1 Tbs sesame oil (or to taste) |
3/4 teaspoon |
$4.99 per 7 1/3 fluid ounces
|
$0.09 |
| 4 oz thin rice noodles |
1 oz |
$2.85 per 6 3/4 ounces
|
$0.42 |
| 1 lb chicken breast, boneless and skinless |
1/4 lb |
$3.49 per pound
|
$0.87 |
| Total per Serving |
$2.58 |
| Total Recipe |
$10.32 |
Suggestions?