| 1 c. canned artichoke hearts |
2 tablespoons |
$3.99 per 13 3/4 ounces
|
$0.21 |
| 1 Tbsp. extra virgin olive oil |
3/8 teaspoon |
$5.99 per 16 fluid ounces
|
$0.02 |
| 1 c. balsamic vinegar |
2 tablespoons |
$6.59 per 17 fluid ounces
|
$0.39 |
| 2 Tbsp. red wine, optional |
3/4 teaspoon |
$0.35 per fluid ounce
|
$0.04 |
| 1 tsp basil |
1/8 teaspoon |
$2.59 per cup
|
$0.01 |
| 1 tsp oregano |
1/8 teaspoon |
$3.89 per 3/4 ounces
|
$0.02 |
| 1 tsp salt |
1/8 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 1/2 tsp black pepper |
0.06 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| 1 x romaine lettuce, minced |
1/8 romaine lettuce |
$2.19 per item
|
$0.27 |
| 1 x english cucumber, sliced |
1/8 cucumber |
$1.69 per pound
|
$0.09 |
| 2 stalk celery, julienned |
1/4 stalk |
$1.99 per pound
|
$0.04 |
| 4 lrg tomatoes, cut into eighths |
1/2 tomatoes |
$1.99 per pound
|
$0.40 |
| 4 x green onions, cut in half lengthwise |
1/2 onions |
$1.09 per cup
|
$0.08 |
| 1/2 c. radishes, quartered |
1 tablespoon |
$1.49 per cup
|
$0.09 |
| Total per Serving |
$1.69 |
| Total Recipe |
$13.54 |
Suggestions?