| ½ lb. whole wheat pasta (I used penne) |
2 oz |
$1.25 per pound
|
$0.16 |
| ½ cup walnuts, chopped |
2 tablespoons |
$9.89 per 16 ounces
|
$0.32 |
| ½ cup feta cheese, crumbled |
2 tablespoons |
$7.69 per 12 ounces
|
$0.42 |
| ½ cup red onion, diced (or shallot) |
2 tablespoons |
$0.99 per pound
|
$0.06 |
| 1 cup fresh baby spinach, chopped |
1/4 cup |
$3.99 per pound
|
$0.07 |
| 2 tbsp walnut oil (or olive oil) |
1 1/2 teaspoons |
$11.99 per 16 7/8 fluid ounces
|
$0.18 |
| 2 tbsp red wine vinegar |
1 1/2 teaspoons |
$3.39 per 12 fluid ounces
|
$0.07 |
| 1 clove of garlic, minced |
1/4 garlic cloves |
$4.00 per pound
|
$0.01 |
| ½ tsp Dijon mustard |
1/8 teaspoon |
$2.69 per 8 ounces
|
$0.01 |
| Total per Serving |
$1.29 |
| Total Recipe |
$5.17 |
Suggestions?