| 1/4 c. Red wine vinegar |
1 1/2 teaspoons |
$3.39 per 12 fluid ounces
|
$0.07 |
| 1/4 c. Water |
1 1/2 teaspoons |
n/a
|
|
| 2 Tbsp. Lemon juice |
3/4 teaspoon |
$2.19 per 15 fluid ounces
|
$0.02 |
| 2 Tbsp. Sugar |
3/4 teaspoon |
$1.44 per pound
|
$0.01 |
| 1/4 tsp Dill weed |
0.03 teaspoon |
$1.69 per 1 1/4 ounces
|
$0.00 |
| 1/2 tsp Salt |
0.06 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 1 dsh White pepper |
1/8 pinch |
$7.99 per 16 ounces
|
$0.00 |
| 3 c. Julienne cut cool roast beef |
1/3 cup |
$8.49 per pound
|
$1.66 |
| 1 sm Onion, thinly sliced |
1/8 onion |
$0.79 per pound
|
$0.02 |
| 8 c. Torn salad greens |
1 cup |
$3.99 per 16 fluid ounces
|
$2.00 |
| 1 c. Lowfat sour cream |
2 tablespoons |
$2.65 per 16 ounces
|
$0.17 |
| Total per Serving |
$3.94 |
| Total Recipe |
$31.53 |
Suggestions?