| 1 tablespoon extra-virgin olive oil |
3/4 teaspoon |
$5.99 per 16 fluid ounces
|
$0.05 |
| 1 cup thinly sliced red onion |
1/4 cup |
$0.99 per pound
|
$0.13 |
| 2 plum tomatoes, chopped |
1/2 tomatoes |
$1.99 per pound
|
$0.14 |
| 2 tablespoons sliced Kalamata olives |
1 1/2 teaspoons |
n/a
|
|
| 2 tablespoons chopped fresh parsley |
1 1/2 teaspoons |
$1.09 per cup
|
$0.03 |
| 1 clove garlic, minced |
1/4 garlic cloves |
$4.00 per pound
|
$0.01 |
| 2 cups steamed beet wedges, |
1/2 cup |
$3.29 per pound
|
$0.49 |
| 2 tablespoons balsamic vinegar |
1 1/2 teaspoons |
$6.59 per 17 fluid ounces
|
$0.10 |
| 1/4 teaspoon salt |
0.06 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 1/4 teaspoon freshly ground pepper |
0.06 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| Total per Serving |
$0.95 |
| Total Recipe |
$3.79 |
Suggestions?