| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salads |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Kasha |
| 1 |
c |
Peas, cooked |
| 1 |
c |
Mushroom, sliced |
| 2 |
|
Tomato, medium chopped |
| 1 |
|
Cucumber, peeled,chopped |
| 1/2 |
c |
Celery, chopped |
| 1/4 |
c |
Scallion, chopped |
| 4 |
tb |
Parsley, chopped |
| 2 |
tb |
Pimento, chopped |
| 2 |
|
Garlic cloves, crushed |
| 1/2 |
c |
Salad oil |
| 1/4 |
c |
Vinegar |
| 1/2 |
ts |
Salt |
| 4 |
c |
Water |
|
|
Pepper |
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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