Title: Kasha Salad
Categories: Salad Grain Mushroom
Yield: 6 Servings
| 1 | c | Kasha |
| 1 | c | Peas, cooked |
| 1 | c | Mushroom, sliced |
| 2 | | Tomato, medium chopped |
| 1 | | Cucumber, peeled,chopped |
| 1/2 | c | Celery, chopped |
| 1/4 | c | Scallion, chopped |
| 4 | tb | Parsley, chopped |
| 2 | tb | Pimento, chopped |
| 2 | | Garlic cloves, crushed |
| 1/2 | c | Salad oil |
| 1/4 | c | Vinegar |
| 1/2 | ts | Salt |
| 4 | c | Water |
| | | Pepper |
Place kasha in pot of water or chicken bouillon, some salt and pepper;
bring to a boil, cover and reduce heat. Cook until tender, about 15
minutes. Combine cooked kasha with remaining ingredients, chill and serve
over a bed of lettuce.