| 2 Tbsp. Dry basil |
1 1/2 teaspoons |
$2.59 per cup
|
$0.08 |
| 1 1/2 tsp Sugar |
3/8 teaspoon |
$1.44 per pound
|
$0.01 |
| 1 Tbsp. Dry mustard |
3/4 teaspoon |
$2.69 per 8 ounces
|
$0.04 |
| 3 Tbsp. Fresh lemon juice |
2 1/4 teaspoons |
$2.19 per 15 fluid ounces
|
$0.05 |
| 6 Tbsp. Red wine vinegar |
1 tablespoon |
$3.39 per 12 fluid ounces
|
$0.21 |
| 2 tsp Kosher salt |
1/2 teaspoon |
$2.91 per 16 ounces
|
$0.02 |
| 1 tsp Freshly grnd black pepper |
1/4 teaspoon |
$7.99 per 16 ounces
|
$0.01 |
| 1 1/4 c. Extra virgin olive oil |
1/4 cup |
$5.99 per 16 fluid ounces
|
$0.94 |
| 2 x Zucchinis, halved lengthwise (cut into 1/2-in. pcs) |
1/2 zucchinis |
$1.99 per pound
|
$0.43 |
| 6 ounce Dry fusilli (curly noodles |
1 1/2 oz |
$1.25 per pound
|
$0.12 |
| 3 x Cooked chicken breast 1/2s (skinned, boned,1/2-in cubes |
3/4 chicken breast |
$3.49 per pound
|
$1.00 |
| 2 med Tomatoes, diced |
1/2 tomatoes |
$1.99 per pound
|
$0.27 |
| 3 x Green onions, minced |
3/4 onions |
$1.09 per cup
|
$0.12 |
| 12 x Black Greek olives |
3 olives |
n/a
|
|
| 1/4 c. Toasted pine nuts |
1 tablespoon |
$6.59 per 2 1/4 ounces
|
$0.87 |
| Total per Serving |
$4.18 |
| Total Recipe |
$16.71 |
Suggestions?