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

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.