| 2 can Artichoke hearts, 14 ounce |
1/4 can |
$3.99 per 13 3/4 ounces
|
$0.31 |
| 1/2 lb Feta cheese, cut in 1/2" cubes |
1 oz |
$7.69 per 12 ounces
|
$0.64 |
| 1 c. Red onion, finely sliced |
2 tablespoons |
$0.99 per pound
|
$0.06 |
| 2 lrg Tomatoes, cut in 1/2" cubes |
1/4 tomatoes |
$1.99 per pound
|
$0.20 |
| 1 Tbsp. Red wine vinegar |
3/8 teaspoon |
$3.39 per 12 fluid ounces
|
$0.02 |
| 1/2 tsp Garlic, finely minced |
0.06 teaspoon |
$4.00 per pound
|
$0.00 |
| 1Â 1/2 tsp Oregano, dry |
1/6 teaspoon |
$3.89 per 3/4 ounces
|
$0.03 |
| 1/2 tsp Black pepper |
0.06 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| 1/2 c. Basil leaves, finely sliced |
1 tablespoon |
$2.59 per cup
|
$0.16 |
| 1 c. Parsley, coarsely minced |
2 tablespoons |
$1.09 per cup
|
$0.14 |
| 1/2 c. Extra virgin olive oil |
1 tablespoon |
$5.99 per 16 fluid ounces
|
$0.19 |
| Total per Serving |
$1.75 |
| Total Recipe |
$14.03 |
Suggestions?