| 14 oz. canned artichoke hearts (not in oil), drained and quartered |
3 1/2 oz |
$3.99 per 13 3/4 ounces
|
$1.02 |
| 1 1/2 C roasted red peppers, sliced (home-roasted or from a jar) |
1/3 cup |
$2.19 per pound
|
$0.27 |
| 14 oz canned cannellini beans, rinsed and drained |
3 1/2 oz |
$0.89 per 15 1/2 ounces
|
$0.20 |
| 1 C Kalamata olives, sliced |
1/4 cup |
n/a
|
|
| 3 fresh tomatoes, cut into wedges |
3/4 tomatoes |
$1.99 per pound
|
$0.20 |
| 1 C red onion, thinly sliced or minced |
1/4 cup |
$0.99 per pound
|
$0.13 |
| 1 C celery sliced |
1/4 cup |
$1.99 per pound
|
$0.11 |
| 1/2 C cubed fresh mozzarella cheese |
2 tablespoons |
n/a
|
|
| 1/4 C capers, rinsed and drained |
1 tablespoon |
$5.49 per 4 fluid ounces
|
$0.69 |
| 3 T extra virgin olive oil |
3/4 teaspoon |
$5.99 per 16 fluid ounces
|
$0.05 |
| 2 T fresh lemon juice |
1/2 teaspoon |
$2.19 per 15 fluid ounces
|
$0.01 |
| salad greens (romaine, arugula, watercress, shredded radicchio or torn pale inner leaves of escarole) |
1/4 salad greens |
$1.50 per pound
|
$0.30 |
| fresh green herbs â basil, parsley, oregano, mint |
1/4 herbs |
$3.99 per 16 ounces
|
$0.01 |
| Total per Serving |
$2.98 |
| Total Recipe |
$11.94 |
Suggestions?