| Honey-Mustard Dressing (see below) |
1/4 honey-mustard dressing |
$4.79 per 16 fluid ounces
|
$0.07 |
| 1 lb salmon fillet, 1/2" thick cut into 4 pcs |
1/4 lb |
$6.99 per pound
|
$1.75 |
| 2 med bell peppers cut 3/4" pcs |
1/2 bell peppers |
$3.29 per pound
|
$0.43 |
| 1 med zucchini cut 3/4" pcs |
1/4 zucchini |
$1.99 per pound
|
$0.21 |
| 2 c. uncooked fusilli (corkscrew) pasta (6 ounce) |
1/2 cup |
$1.25 per pound
|
$0.33 |
| 2 c. fresh baby salad greens |
1/2 cup |
$1.50 per pound
|
$0.06 |
| 1 Tbsp. minced fresh dill (or possibly 1/2 tspn dry dill weed) |
3/4 teaspoon |
$2.59 per 2/3 ounces
|
$0.02 |
| 1/2 c. white balsamic vinegar (or possibly white wine vinegar) |
2 tablespoons |
$6.59 per 17 fluid ounces
|
$0.39 |
| 1/4 c. olive or possibly vegetable oil |
1 tablespoon |
n/a
|
|
| 1/4 c. honey |
1 tablespoon |
$4.69 per 12 ounces
|
$0.29 |
| 1/4 c. Dijon mustard |
1 tablespoon |
$2.69 per 8 ounces
|
$0.18 |
| 2 tsp lemon juice |
1/2 teaspoon |
$2.19 per 15 fluid ounces
|
$0.01 |
| 1/4 tsp salt |
0.06 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 1/4 tsp grnd mustard |
0.06 teaspoon |
$2.69 per 8 ounces
|
$0.00 |
| Total per Serving |
$3.76 |
| Total Recipe |
$15.03 |
Suggestions?