| 3 Tbsp. Red-wine vinegar |
2 1/4 teaspoons |
$3.39 per 12 fluid ounces
|
$0.11 |
| 1/2 tsp Dijon mustard |
1/8 teaspoon |
$2.69 per 8 ounces
|
$0.01 |
| 1/2 tsp Sugar Salt and pepper, to taste |
1/8 teaspoon |
n/a
|
|
| 6 Tbsp. Extra virgin olive oil |
1 tablespoon |
$5.99 per 16 fluid ounces
|
$0.28 |
| 8 ounce Orzo pasta |
2 oz |
$1.25 per pound
|
$0.16 |
| 1/2 c. Red bell pepper, diced 1/4" |
2 tablespoons |
$3.29 per pound
|
$0.14 |
| 1/2 c. Yellow bell pepper, diced 1/4" |
2 tablespoons |
$3.29 per pound
|
$0.21 |
| 1/2 c. Red onion, diced 1/4" |
2 tablespoons |
$0.99 per pound
|
$0.06 |
| 1/2 c. Zucchini, diced 1/4" |
2 tablespoons |
$1.99 per pound
|
$0.07 |
| 1/2 c. Pitted black olives, coarsely minced |
2 tablespoons |
n/a
|
|
| 4 Tbsp. Minced parsley |
1 tablespoon |
$1.09 per cup
|
$0.07 |
| 16 x Oysters |
4 oysters |
$3.19 per pound
|
$0.39 |
| Total per Serving |
$1.49 |
| Total Recipe |
$5.98 |
Suggestions?