| 1 x red bell pepper, core, cut into strips |
1/6 bell pepper |
$3.29 per pound
|
$0.14 |
| 1 x red onion, slice thinly |
1/6 onion |
$0.99 per pound
|
$0.12 |
| 1 lrg tomato, slice into chunks |
1/6 tomato |
$1.99 per pound
|
$0.13 |
| 1 handf basil leaves, chop coarsely |
1/6 handfull |
$2.59 per cup
|
$0.01 |
| 1 Tbsp. capers |
1/2 teaspoon |
$5.49 per 4 fluid ounces
|
$0.11 |
| 2 1/2 lb cooked spaghetti squash, cooled |
6 2/3 oz |
$2.19 per 16 ounces
|
$0.91 |
| 3 Tbsp. extra virgin olive oil |
1 1/2 teaspoons |
$5.99 per 16 fluid ounces
|
$0.09 |
| 1/2 x lemon, juice only |
0.08 lemon |
$0.80 per item
|
$0.07 |
| 1 tsp Dijon mustard |
1/6 teaspoon |
$2.69 per 8 ounces
|
$0.01 |
| 1 pch salt and pepper |
1/6 pinch |
$2.91 per 16 ounces
|
$0.00 |
| Total per Serving |
$1.60 |
| Total Recipe |
$9.62 |
Suggestions?