| 1/2 c. extra virgin olive oil |
1 tablespoon |
$5.99 per 16 fluid ounces
|
$0.25 |
| 3 Tbsp. balsamic vinegar |
1 1/2 teaspoons |
$6.59 per 17 fluid ounces
|
$0.10 |
| 2 tsp Dijon mustard |
1/3 teaspoon |
$2.69 per 8 ounces
|
$0.02 |
| 1 x garlic clove chopped |
1/6 garlic cloves |
$4.00 per pound
|
$0.00 |
| 1/2 tsp salt Freshly-grnd black pepper to taste |
0.08 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 4 c. cool roast beef in 1/2" cubes (to 4 1/2 c.) |
2/3 cup |
$8.49 per pound
|
$2.95 |
| 1 1/2 c. cooked green beans cut 1" lengths |
1/4 cup |
$2.49 per pound
|
$0.24 |
| 1 lrg red bell pepper cut 1/2" dice |
1/6 bell pepper |
$3.29 per pound
|
$0.20 |
| 1/2 c. green olives stuffed with pimento cut in half |
1 tablespoon |
n/a
|
|
| 2 Tbsp. capers rinsed, liquid removed |
1 teaspoon |
$5.49 per 4 fluid ounces
|
$0.23 |
| 1/2 c. chopped parsley |
1 tablespoon |
$1.09 per cup
|
$0.09 |
| 1 pt cherry tomatoes |
1/6 pint |
$1.99 per pound
|
$0.22 |
| Total per Serving |
$4.30 |
| Total Recipe |
$25.83 |
Suggestions?