| 1/2 tsp Dry oregano crumbled |
0.06 teaspoon |
$3.89 per 3/4 ounces
|
$0.01 |
| 3/4 tsp Cumin seeds |
0.09 teaspoon |
$1.69 per 1 1/4 ounces
|
$0.01 |
| 1 tsp Grnd coriander |
1/8 teaspoon |
$1.69 per 1 1/4 ounces
|
$0.01 |
| 1/2 tsp Red pepper flakes |
0.06 teaspoon |
$3.29 per pound
|
$0.00 |
| 3 Tbsp. Sherry vinegar |
1 1/8 teaspoons |
$3.39 per 12 fluid ounces
|
$0.05 |
| 1/2 c. Extra virgin olive oil for the dressing |
1 tablespoon |
$5.99 per 16 fluid ounces
|
$0.19 |
| 2 Tbsp. Extra virgin olive oil for carrots |
3/4 teaspoon |
$5.99 per 16 fluid ounces
|
$0.05 |
| 2 lb Young, long, tender carrots cut into 3/4" slices on the diagonal |
1/4 lb |
$1.49 per pound
|
$0.37 |
| 3 Tbsp. Water or possibly as needed |
1 1/8 teaspoons |
n/a
|
|
| 1 pch Sugar if you like |
1/8 pinch |
$1.44 per pound
|
$0.00 |
| 1/2 tsp Salt |
0.06 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 1/2 sm bunch Flat-leaf parsley, leaves only finely minced |
0.06 bunch |
$1.09 per cup
|
$0.07 |
| Total per Serving |
$0.76 |
| Total Recipe |
$6.11 |
Suggestions?