| 1/2 tsp grated lemon peel |
1/8 teaspoon |
n/a
|
|
| 2 Tbsp. fresh lemon juice |
1 1/2 teaspoons |
$2.19 per 15 fluid ounces
|
$0.04 |
| 1 Tbsp. extra virgin olive oil |
3/4 teaspoon |
$5.99 per 16 fluid ounces
|
$0.05 |
| 1 Tbsp. minced fresh oregano |
3/4 teaspoon |
$3.89 per 3/4 ounces
|
$0.14 |
| 1/2 tsp chopped garlic |
1/8 teaspoon |
$4.00 per pound
|
$0.00 |
| 1/2 tsp salt |
1/8 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 4 x boneless, skinless chicken breast halves DRESSING |
1 chicken breast |
$2.99 per pound
|
$0.47 |
| 1/3 c. mayonnaise |
1 tablespoon |
$4.19 per 15 ounces
|
$0.20 |
| 1/3 c. buttermilk |
1 tablespoon |
$3.09 per quart
|
$0.06 |
| 3/4 tsp grated lemon peel |
1/6 teaspoon |
n/a
|
|
| 1 tsp fresh lemon juice |
1/4 teaspoon |
$2.19 per 15 fluid ounces
|
$0.01 |
| 1/4 tsp chopped garlic |
0.06 teaspoon |
$4.00 per pound
|
$0.00 |
| 1/4 tsp salt |
0.06 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 6 c. torn romaine lettuce leaves |
1 1/2 cups |
$2.19 per item
|
$0.25 |
| 1 pt cherry tomatoes |
1/4 pint |
$1.99 per pound
|
$0.33 |
| Total per Serving |
$1.54 |
| Total Recipe |
$6.16 |
Suggestions?