| 1/2 c. corn oil |
1 tablespoon |
$2.99 per 24 fluid ounces
|
$0.08 |
| 3 tbsp. wine vinegar |
1 1/2 teaspoons |
$3.39 per 12 fluid ounces
|
$0.07 |
| 1 clove garlic, chopped |
1/6 garlic cloves |
$4.00 per pound
|
$0.00 |
| 1 teaspoon dry basil leaves |
1/6 teaspoon |
$2.59 per cup
|
$0.01 |
| 1 teaspoon salt |
1/6 teaspoon |
$2.91 per 16 ounces
|
$0.01 |
| 1/8 teaspoon crushed dry red pepper |
0.02 teaspoon |
$3.29 per pound
|
$0.00 |
| 1/4 c. grated Parmesan cheese |
2 teaspoons |
$5.49 per 6 ounces
|
$0.13 |
| 2 c. broccoli florets, cooked tender crisp |
1/3 cup |
$0.99 per pound
|
$0.07 |
| 4 ounce. pepperoni, halved lengthwise, thinly sliced |
2/3 oz |
$4.99 per 8 ounces
|
$0.42 |
| 10 cherry tomatoes, quartered |
1 2/3 cherry tomatoes |
$1.99 per pound
|
$1.08 |
| 1/2 c. (2 ounce.) shredded Mozzarella cheese |
1/3 oz |
n/a
|
|
| Total per Serving |
$1.87 |
| Total Recipe |
$11.24 |
Suggestions?