| 2 1/2 Tbsp. red wine vinegar |
1 7/8 teaspoons |
$3.39 per 12 fluid ounces
|
$0.09 |
| 2 Tbsp. extra virgin olive oil |
1 1/2 teaspoons |
$5.99 per 16 fluid ounces
|
$0.09 |
| 1 tsp tomato paste |
1/4 teaspoon |
$1.29 per 6 ounces
|
$0.01 |
| 1/4 tsp salt |
0.06 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 1/8 tsp black pepper |
0.03 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| 1 x garlic clove chopped |
1/4 garlic cloves |
$4.00 per pound
|
$0.01 |
| 6 c. thinly sliced spinach about 5 c. |
1 1/2 cups |
$3.99 per pound
|
$0.40 |
| 2 c. green bell pepper strips |
1/2 cup |
$2.19 per pound
|
$0.36 |
| 3/4 c. diced sharp Provolone cheese (3-ounces) |
3 tablespoons |
$2.59 per 8 ounces
|
$0.28 |
| 1/2 c. diagonally sliced celery |
2 tablespoons |
$1.99 per pound
|
$0.06 |
| 2 Tbsp. minced fresh basil |
1 1/2 teaspoons |
$2.59 per cup
|
$0.08 |
| 1 Tbsp. minced fresh parsley |
3/4 teaspoon |
$1.09 per cup
|
$0.02 |
| 19 ounce canned cannellini beans or possibly other white beans liquid removed |
4 3/4 oz |
$0.89 per 15 1/2 ounces
|
$0.27 |
| 14 ounce canned artichoke hearts liquid removed and quartered |
3 1/2 oz |
$3.99 per 13 3/4 ounces
|
$1.02 |
| Total per Serving |
$2.68 |
| Total Recipe |
$10.73 |
Suggestions?