| 1 c. extra virgin olive oil |
1 tablespoon |
$5.99 per 16 fluid ounces
|
$0.30 |
| 1/2 c. red wine vinegar |
2 3/8 teaspoons |
$3.39 per 12 fluid ounces
|
$0.11 |
| 1/4 c. minced onion |
1.2 teaspoons |
$0.79 per pound
|
$0.01 |
| 1/4 c. sugar |
1.2 teaspoons |
$1.44 per pound
|
$0.02 |
| 1 1/2 teaspoon paprika |
1/6 teaspoon |
$1.79 per ounce
|
$0.02 |
| 1 teaspoon dry mustard |
0.1 teaspoon |
$2.69 per 8 ounces
|
$0.01 |
| 1 teaspoon salt |
0.1 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 1/2 teaspoon black pepper |
0.05 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| 1 pound Romaine or possibly Bibb lettuce |
1 5/8 oz |
$2.19 per item
|
$0.16 |
| 1 (8 ounce.) can Spanish artichoke hearts |
5/6 fl oz |
$3.99 per 13 3/4 ounces
|
$0.12 |
| 4 slices crisply fried bacon, broken into pcs |
3/8 slices |
$2.99 per pound
|
$0.08 |
| 2 hard boiled Large eggs, thinly sliced |
0.2 eggs |
$2.59 per 12 items
|
$0.04 |
| Total per Serving |
$0.87 |
| Total Recipe |
$8.68 |
Suggestions?