| 3 cloves garlic, minced |
1/2 garlic cloves |
$4.00 per pound
|
$0.01 |
| 1 1/2 tsp coarse salt |
1/4 teaspoon |
$2.91 per 16 ounces
|
$0.01 |
| 1 1/2 tsp freshly ground black pepper |
1/4 teaspoon |
$7.99 per 16 ounces
|
$0.01 |
| 1/4 tsp cayenne (or more to taste) |
0.04 teaspoon |
$3.65 per 3 ounces
|
$0.00 |
| 4 Tbsp Dijon mustard |
2 teaspoons |
$2.69 per 8 ounces
|
$0.12 |
| 2 Tbsp chopped fresh tarragon (or 2 tsp dried) |
1 teaspoon |
$1.97 per 2 ounces
|
$0.02 |
| 6 Tbsp fresh lemon juice |
1 tablespoon |
$2.19 per 15 fluid ounces
|
$0.07 |
| 2 Tbsp balsamic vinegar |
1 teaspoon |
$6.59 per 17 fluid ounces
|
$0.06 |
| 1 cup extra virgin olive oil |
2 tablespoons |
$5.99 per 16 fluid ounces
|
$0.50 |
| 1 1/2 cups grape or baby cherry tomatoes cut in half |
1/4 cup |
$2.49 per pound
|
$0.21 |
| 10 cups mesclun or baby green salad mix |
1 2/3 cups |
$1.50 per pound
|
$0.20 |
| 4 Tbsp chopped fresh tarragon, basil or mint (we used mint) |
2 teaspoons |
$1.97 per 2 ounces
|
$0.04 |
| Good mozzarella (optional) |
1/6 mozzarella |
$5.49 per 16 ounces
|
$0.06 |
| Total per Serving |
$1.32 |
| Total Recipe |
$7.90 |
Suggestions?