| 1 1/2 c. cubed cooked chicken |
2 tablespoons |
$0.98 per pound
|
$0.06 |
| 1 1/2 c. broccoli florets, blanched till crisp-tender |
2 tablespoons |
$0.99 per pound
|
$0.02 |
| 1 (6 1/2 ounce.) jar marinated artichoke hearts, undrained |
1/2 oz |
$3.99 per 13 3/4 ounces
|
$0.16 |
| 12 cherry tomatoes, halved |
1 cherry tomatoes |
$1.99 per pound
|
$0.65 |
| 1 red bell pepper, cut into strips |
0.08 bell pepper |
$3.29 per pound
|
$0.07 |
| 1/2 c. frzn peas, cooked |
2 teaspoons |
$2.80 per 32 ounces
|
$0.02 |
| 1/2 c. minced green onions |
2 teaspoons |
$1.09 per cup
|
$0.05 |
| 1 (3 1/2 ounce.) can pitted black olives, liquid removed |
1/3 fl oz |
n/a
|
|
| 1/2 c. extra virgin olive oil |
2 teaspoons |
$5.99 per 16 fluid ounces
|
$0.12 |
| 1/2 c. mayonnaise |
2 teaspoons |
$4.19 per 15 ounces
|
$0.10 |
| 1/3 c. red wine vinegar |
1 1/3 teaspoons |
$3.39 per 12 fluid ounces
|
$0.06 |
| 1 teaspoon dry dill weed |
0.08 teaspoon |
$1.69 per 1 1/4 ounces
|
$0.00 |
| 1/2 teaspoon dry oregano, crumbled |
0.04 teaspoon |
$3.89 per 3/4 ounces
|
$0.01 |
| 1/4 teaspoon dry basil, crumbled |
0.02 teaspoon |
$2.59 per cup
|
$0.00 |
| 1/4 teaspoon dry tarragon, crumbled |
0.02 teaspoon |
$1.97 per 2 ounces
|
$0.00 |
| 1/2 c. grated Parmesan |
2 teaspoons |
n/a
|
|
| Total per Serving |
$1.33 |
| Total Recipe |
$15.94 |
Suggestions?