| 1/2 sm. head cauliflower, cut in florets and sliced |
1/8 head |
$1.49 per pound
|
$0.11 |
| 2 carrots, pared, cut in 2 inch strips |
1/2 carrots |
$1.49 per pound
|
$0.10 |
| 2 stalks celery, cut in 1 inch pcs (1 c.) |
1/2 stalk |
$1.99 per pound
|
$0.09 |
| 1 green pepper, cut in 2 inch strips |
1/4 pepper |
$2.19 per pound
|
$0.14 |
| 1 (4 ounce.) jar pimento, liquid removed, cut in strips |
1 oz |
$2.49 per 16 fluid ounces
|
$0.18 |
| 1 (3 ounce.) jar pitted green olives, liquid removed |
3/4 oz |
n/a
|
|
| 3/4 c. wine vinegar |
3 tablespoons |
$3.39 per 12 fluid ounces
|
$0.42 |
| 1/2 c. extra virgin olive oil salad oil |
2 tablespoons |
$5.99 per 16 fluid ounces
|
$0.37 |
| 2 tbsp. sugar |
1 1/2 teaspoons |
$1.44 per pound
|
$0.02 |
| 1 teaspoon salt |
1/4 teaspoon |
$2.91 per 16 ounces
|
$0.01 |
| 1/2 teaspoon oregano |
1/8 teaspoon |
$3.89 per 3/4 ounces
|
$0.02 |
| 1/4 teaspoon pepper |
0.06 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| Total per Serving |
$1.48 |
| Total Recipe |
$5.91 |
Pickled Garden Salad - Recipe Cost
Suggestions?