1 (7 oz.) can tuna (chunk or solid), drained
3/4 c. cooked Kasha
2 hard-cooked eggs, chopped
1/4 c. chopped celery
1/4 c. chopped onion
2 tbsp. chopped green pepper
1/2 c. mayonnaise
1 tbsp. prepared mustard
2 tsp. lemon juice

Use kasha prepared according to basic recipe on package. Combine all ingredients. Chill for at least 2 hours before serving to allow flavors to mingle. Serve on lettuce along with tomato wedges. Or fill pita bread pockets with the salad and garnish with shredded lettuce. Serves 4.

Here's a hearty and healthy salad choice for lunch of a simple supper. Served either as a salad or as a filling for pita sandwiches, this recipe adds up to good eating. Take it along (in an insulated container or Thermos) to work or the ski slopes.