Categories: Salads 
      Yield: 6 servings 
  
      1 c  Kasha 
      1 c  Peas, cooked 
      1 c  Mushroom, sliced 
      2 ea Tomato, medium chopped 
      1 ea Cucumber, peeled,chopped 
    1/2 c  Celery, chopped 
    1/4 c  Scallion, chopped 
      4 T  Parsley, chopped 
      2 T  Pimento, chopped 
      2 ea Garlic cloves, crushed 
    1/2 c  Salad oil 
    1/4 c  Vinegar 
    1/2 t  Salt 
      4 c  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.