Recipe - Kasha Salad

1 cup Kasha
1 cup Peas, cooked
1 cup Mushroom, cut or sliced up
2 Tomato, medium chopped
1 Cucumber, peeled,chopped
One half cup Celery, chopped
One fourth cup Scallion, chopped
4 tablespoon Parsley, chopped
2 tablespoon Pimento, chopped
2 Garlic cloves, crushed
One half cup Salad oil
One fourth cup Vinegar
One half teaspoon Salt
4 cup 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini