Kasha Salad
Yield
6 servingsPrep
15 minCook
15 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
buckwheat groats
kasha |
*
|
| 1 | cup |
green peas
cooked |
|
| 1 | cup |
mushrooms
sliced |
|
| 2 | medium |
tomatoes
chopped |
|
| 1 | each |
cucumbers
peeled, chopped |
|
| ½ | cup |
celery
chopped |
|
| ¼ | cup |
scallions, spring or green onions
chopped |
|
| 4 | tablespoons |
parsley leaves
chopped |
|
| 2 | tablespoons |
pimentos
chopped |
|
| 2 | cloves |
garlic
crushed |
|
| ½ | cup |
vegetable oil
|
|
| ¼ | cup |
vinegar
|
|
| ½ | teaspoon |
salt
|
|
| 4 | cups |
water
|
|
| 1 | x |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
buckwheat groats
kasha |
*
|
| 237 | ml |
green peas
cooked |
|
| 237 | ml |
mushrooms
sliced |
|
| 2 | medium |
tomatoes
chopped |
|
| 1 | each |
cucumbers
peeled, chopped |
|
| 118 | ml |
celery
chopped |
|
| 59 | ml |
scallions, spring or green onions
chopped |
|
| 6E+1 | ml |
parsley leaves
chopped |
|
| 3E+1 | ml |
pimentos
chopped |
|
| 2 | cloves |
garlic
crushed |
|
| 118 | ml |
vegetable oil
|
|
| 59 | ml |
vinegar
|
|
| 2.5 | ml |
salt
|
|
| 946 | ml |
water
|
|
| 1 | x |
black 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.
