Kasha salad

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.

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