| 2 c. asparagus, (about 1 lb.), diagnonally sliced |
1/3 cup |
$3.99 per 8 ounces
|
$0.79 |
| 1/3 c. orange juice |
2 2/3 teaspoons |
$4.79 per 59 fluid ounces
|
$0.04 |
| 3 Tbsp. white wine vinegar |
1 1/2 teaspoons |
$3.39 per 12 fluid ounces
|
$0.07 |
| 2 Tbsp. water |
1 teaspoon |
n/a
|
|
| 1 Tbsp. extra virgin olive oil |
1/2 teaspoon |
$5.99 per 16 fluid ounces
|
$0.03 |
| 2 tsp Dijon mustard |
1/3 teaspoon |
$2.69 per 8 ounces
|
$0.02 |
| 1/4 tsp freshly grnd pepper |
0.04 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| 1/8 tsp salt |
0.02 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 1 1/2 c. cherry tomatoes, quartered |
1/4 cup |
$1.99 per pound
|
$0.16 |
| 1 c. yellow bell pepper, diced |
2 tablespoons |
$3.29 per pound
|
$0.29 |
| 1/2 c. kalamata olives, minced |
1 tablespoon |
n/a
|
|
| 1/4 c. green onions, thinly sliced |
2 teaspoons |
$1.09 per cup
|
$0.05 |
| 2 Tbsp. capers |
1 teaspoon |
$5.49 per 4 fluid ounces
|
$0.23 |
| Total per Serving |
$1.67 |
| Total Recipe |
$10.02 |
Suggestions?