2 Tbsp. red-wine vinegar |
1 1/2 teaspoons |
$3.39 per 12 fluid ounces
|
$0.07 |
1 Tbsp. fresh lemon juice |
3/4 teaspoon |
$2.19 per 15 fluid ounces
|
$0.02 |
1 tsp sugar |
1/4 teaspoon |
$1.44 per pound
|
$0.00 |
1 pch dry mustard Salt to taste Freshly-grnd black pepper to taste |
1/4 pinch |
n/a
|
|
1/2 tsp finely-chopped garlic |
1/8 teaspoon |
$4.00 per pound
|
$0.00 |
1/4 c. extra-virgin extra virgin olive oil |
1 tablespoon |
$5.99 per 16 fluid ounces
|
$0.19 |
1 head romaine lettuce cut 1/2" pcs |
1/4 head |
$2.19 per item
|
$0.55 |
3 x ripe plum tomatoes seeded, and cut into 1/4" dice |
3/4 tomatoes |
$1.99 per pound
|
$0.20 |
6 x red radishes trimmed, and cut into 1/4" dice |
1 1/2 radishes |
$1.49 per cup
|
$0.09 |
3 x scallions, 3" of green left on thinly sliced on the diagonal |
3/4 scallions |
$1.09 per cup
|
$0.12 |
1 x cooked whole boneless skinless chicken cut 1/4" dice breast |
1/4 chicken breasts |
$2.99 per pound
|
$0.12 |
12 slc cooked bacon crumbled |
3 slice |
$2.99 per pound
|
$0.57 |
1 x ripe avocado peeled, pitted, and cut into 1/4" dice |
1/4 avocado |
$1.25 per item
|
$0.31 |
4 ounce Roquefort cheese crumbled |
1 oz |
$12.99 per 8 ounces
|
$1.62 |
Total per Serving |
$3.87 |
Total Recipe |
$15.48 |