Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Kasha |
| 1 cup | Peas, cooked |
| 1 cup | Mushroom, sliced |
| 2 eaches | Tomato, medium chopped |
| 1 each | Cucumber, peeled,chopped |
| ½ cup | Celery, chopped |
| ¼ cup | Scallion, chopped |
| 4 tablespoons | Parsley, chopped |
| 2 tablespoons | Pimento, chopped |
| 2 eaches | Garlic cloves, crushed |
| ½ cup | Salad oil |
| ¼ cup | Vinegar |
| ½ teaspoon | Salt |
| 4 cups | Water |
| 1 x | 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.