Kasha Salad

1 cup Kasha
1 cup Cooked Peas
1 cup Sliced Mushroom
2 Medium Chopped Tomato
1 Peeled Chopped Cucumber
1/2 cup Chopped Celery
1/4 cup Chopped Scallion
4 tbs Chopped Parsley
2 tbs Chopped Pimento
2 Cloves Crushed Garlic
1/2 cup Salad Oil
1/4 cup Vinegar
1/2 tsp Salt
4 cups Water

*** 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.

Yield: 6 Servings

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Cajun Country -- New Iberia, Louisiana