| 1/4 c. Extra virgin olive oil plus |
1 tablespoon |
$5.99 per 16 fluid ounces
|
$0.19 |
| 2 Tbsp. Extra virgin olive oil |
1 1/2 teaspoons |
$5.99 per 16 fluid ounces
|
$0.09 |
| 2 Tbsp. Balsamic vinegar |
1 1/2 teaspoons |
$6.59 per 17 fluid ounces
|
$0.10 |
| 1 lb Boneless skinless chicken breast poached, diced |
1/4 lb |
$2.99 per pound
|
$0.75 |
| 1 c. Fresh corn kernels |
1/4 cup |
$3.89 per 16 ounces
|
$0.35 |
| 1 1/2 c. Peeled, seeded diced ripe tomatoes |
1/3 cup |
$1.99 per pound
|
$0.25 |
| 1/2 c. Diced green bell pepper |
2 tablespoons |
$2.19 per pound
|
$0.09 |
| 1 x Garlic clove chopped |
1/4 garlic cloves |
$4.00 per pound
|
$0.01 |
| 2 x Scallions thinly sliced |
1/2 scallions |
$1.09 per cup
|
$0.08 |
| 10 x Basil leaves thinly sliced Salt to taste Freshly-grnd black pepper to taste |
2 1/2 basil |
$2.59 per cup
|
$0.13 |
| 1 pch Cayenne pepper |
1/4 pinch |
$3.65 per 3 ounces
|
$0.00 |
| 2 x Avocados (preferably Haas or possibly California) |
1/2 avocados |
$1.25 per item
|
$0.62 |
| 2 x Lemons halved crosswise |
1/2 lemons |
$0.80 per item
|
$0.40 |
| Total per Serving |
$3.06 |
| Total Recipe |
$12.26 |
Suggestions?