| 4 ½ teaspoons Dijon Mustard |
1 1/8 teaspoons |
$2.69 per 8 ounces
|
$0.07 |
| 4 ½ teaspoons balsamic vinegar |
1 1/8 teaspoons |
$6.59 per 17 fluid ounces
|
$0.07 |
| 9 tablespoons extra virgin olive oil (I like the flavors of Fior di Macina or Santini) |
2 tablespoons |
$5.99 per 16 fluid ounces
|
$0.42 |
| 1 medium persimmon peeled and sliced. Use a persimmon that still has a firm texture and is slightly green but not bitter. |
1/4 persimmon |
$2.19 per pound
|
$0.03 |
| 1 garlic clove peeled and crushed |
1/4 garlic cloves |
$4.00 per pound
|
$0.01 |
| About ½ of a 10 oz box of Spring mix (Fresh express has a nice mixture) and I add a small bunch of arugula |
1 1/4 oz |
$27.05 per 25 pounds
|
$0.08 |
| 1-teaspoon olive oil |
1/4 teaspoon |
$5.99 per 16 fluid ounces
|
$0.02 |
| 4 teaspoons chopped fresh basil or chopped oregano or fresh thyme |
1 teaspoon |
$2.59 per cup
|
$0.05 |
| Total per Serving |
$0.75 |
| Total Recipe |
$3.01 |
Suggestions?