Kasha Salad

Recipe Ingredients

1 cup	237ml	Kasha
1 cup	237ml	Peas - cooked
1 cup	237ml	Mushroom - sliced
2		Tomato - medium chopped
1		Cucumber - peeled, chopped
1/2 cup	55g / 1.9oz	Celery - chopped
1/4 cup	36g / 1.3oz	Scallion - chopped
4 tablespoons	60ml	Parsley - chopped
2 tablespoons	30ml	Pimento - chopped
2		Garlic cloves - crushed
1/2 cup	118ml	Salad oil
1/4 cup	59ml	Vinegar
1/2 teaspoon	2.5ml	Salt
4 cups	948ml	Water
		Pepper

Recipe Instructions

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.

Source:
Cooking Light, Jul/Aug 1995, page 70

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