| 3 c. cooked blackeyed peas |
1/3 cup |
$1.49 per 15 ounces
|
$0.23 |
| 1/2 c. diced bell pepper (red and/or possibly yellow) |
1 tablespoon |
$2.19 per pound
|
$0.04 |
| 1/2 c. diced scallions |
1 tablespoon |
$1.09 per cup
|
$0.07 |
| 1 sm clove garlic crushed |
1/8 garlic cloves |
$4.00 per pound
|
$0.00 |
| 1/2 tsp dry oregano |
0.06 teaspoon |
$3.89 per 3/4 ounces
|
$0.01 |
| 3 Tbsp. extra virgin olive oil |
1 1/8 teaspoons |
$5.99 per 16 fluid ounces
|
$0.07 |
| 4 Tbsp. red wine vinegar |
1 1/2 teaspoons |
$3.39 per 12 fluid ounces
|
$0.07 |
| 1 tsp lemon juice |
1/8 teaspoon |
$2.19 per 15 fluid ounces
|
$0.00 |
| 2 Tbsp. chopped fresh parsley |
3/4 teaspoon |
$1.09 per cup
|
$0.02 |
| 1/2 tsp salt |
0.06 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| Total per Serving |
$0.52 |
| Total Recipe |
$4.14 |
Suggestions?