| 4 x Red potatoes, scrubbed and cut into quarters Salt, to taste |
1 potatoes |
$1.09 per pound
|
$0.51 |
| 2 Tbsp. Minced shallots |
1 1/2 teaspoons |
$3.99 per pound
|
$0.04 |
| 2 Tbsp. White wine vinegar |
1 1/2 teaspoons |
$3.39 per 12 fluid ounces
|
$0.07 |
| 1 Tbsp. Dijon mustard |
3/4 teaspoon |
$2.69 per 8 ounces
|
$0.04 |
| 1 Tbsp. Minced fresh parsley |
3/4 teaspoon |
$1.09 per cup
|
$0.02 |
| 1 Tbsp. Minced fresh tarragon, or possibly 1 teaspoon dry |
3/4 teaspoon |
$1.97 per 2 ounces
|
$0.02 |
| 1 Tbsp. Extra virgin olive oil, preferably extra-virgin Freshly grnd black pepper, to taste |
3/4 teaspoon |
$5.99 per 16 fluid ounces
|
$0.05 |
| 1 lrg Head red leaf lettuce, washed, dry and torn (3 c.) |
1/4 head |
$1.49 per pound
|
$0.07 |
| 3 c. Red or possibly yellow cherry tomatoes, cut in half |
3/4 cup |
$1.99 per pound
|
$0.49 |
| 3/4 lb Cooked roast beef or possibly steak, thinly sliced |
3 oz |
$8.49 per pound
|
$1.59 |
| Total per Serving |
$2.90 |
| Total Recipe |
$11.61 |
Suggestions?