Kasha salad
6 Servings
Ingredients
| Quantity | 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 |
Directions
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.