| 2 c. Pot roast, cool, julienned |
1/2 cup |
$4.99 per pound
|
$1.30 |
| 3 Tbsp. Red wine vinegar |
2 1/4 teaspoons |
$3.39 per 12 fluid ounces
|
$0.11 |
| 1/2 tsp Salt |
1/8 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 1 dsh Pepper |
1/4 pinch |
$7.99 per 16 ounces
|
$0.00 |
| 2 tsp Dijon mustard |
1/2 teaspoon |
$2.69 per 8 ounces
|
$0.03 |
| 1/2 c. Extra virgin olive oil |
2 tablespoons |
$5.99 per 16 fluid ounces
|
$0.37 |
| 3 Tbsp. Parsley, finely minced |
2 1/4 teaspoons |
$1.09 per cup
|
$0.05 |
| 2 Tbsp. Capers, liquid removed and coursely minced |
1 1/2 teaspoons |
$5.49 per 4 fluid ounces
|
$0.34 |
| 1 x Garlic clove, chopped |
1/4 garlic cloves |
$4.00 per pound
|
$0.01 |
| 2 x Red onions sliced |
1/2 onions |
$0.99 per pound
|
$0.16 |
| 2 x Tomatoes, peeled and sliced |
1/2 tomatoes |
$1.99 per pound
|
$0.32 |
| 1/2 c. Sweet gherkins |
2 tablespoons |
$3.55 per 5 1/3 ounces
|
$0.45 |
| 2 x Large eggs, hard boiled, sliced |
1/2 eggs |
$2.53 per 12 items
|
$0.11 |
| Total per Serving |
$3.26 |
| Total Recipe |
$13.04 |
Suggestions?