| Creamy Blue Cheese Dressing |
1/3 blue cheese dressing |
n/a
|
|
| 1/3 cup low-fat mayonnaise |
1 tablespoon |
$4.19 per 15 ounces
|
$0.26 |
| 1/3 cup buttermilk or nonfat milk |
1 tablespoon |
$3.09 per quart
|
$0.09 |
| 1/3 cup nonfat plain yogurt |
1 tablespoon |
n/a
|
|
| 2 tablespoons tarragon vinegar">vinegar or white vinegar">vinegar |
2 teaspoons |
n/a
|
|
| 1 tablespoon Dijon mustard |
1 teaspoon |
$2.69 per 8 ounces
|
$0.06 |
| 1/2 teaspoon salt |
1/6 teaspoon |
$2.91 per 16 ounces
|
$0.01 |
| 1/2 teaspoon freshly ground pepper |
1/6 teaspoon |
$7.99 per 16 ounces
|
$0.01 |
| 1/4 cup crumbled blue cheese |
1 tablespoon |
$5.49 per 4 ounces
|
$0.54 |
| 8 large eggs |
2 2/3 eggs |
$2.53 per 12 items
|
$0.56 |
| 6 cups baby spinach |
2 cups |
$3.99 per pound
|
$0.53 |
| 4 tablespoons Creamy Blue Cheese Dressing, divided |
1 tablespoon |
n/a
|
|
| 1 8-ounce can beets, rinsed and sliced |
2 2/3 fl oz |
n/a
|
|
| 1 cup shredded carrots |
1/3 cup |
$1.49 per pound
|
$0.14 |
| 2 tablespoons chopped pecans, toasted (see Tip) |
2 teaspoons |
$7.39 per 8 ounces
|
$0.15 |
| Mozzarella cheese (1 oz., part skim) |
1/3 mozzarella cheese |
n/a
|
|
| Total per Serving |
$2.34 |
| Total Recipe |
$7.03 |
Suggestions?