Sky-high rice salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Rice, regular; cooked, cold |
| 1 | cup | Corn, whole kernel; cooked, cold |
| 1 | cup | Celery; thinly sliced |
| ¼ | cup | Pepper, green; chopped |
| ¼ | cup | Olived, stuffed; sliced |
| 3 | tablespoons | Onion; minced |
| ¼ | cup | Pickle, dill; chopped |
| ¾ | teaspoon | Salt |
| Pepper, black; to taste | ||
| ¼ | teaspoon | Curry powder |
| 2 | tablespoons | Chutney |
| ⅓ | cup | Dressing, French |
| Crisp salad greens | ||
| 2 | Eggs; hard-cooked, sliced | |
Directions
Combine first 9 ingredients. Stir curry powder and chutney into French dressing; pour over salad. Toss lightly, and chill until serving time. Mound on crisp salad greens. Garnish with slices of hard-cooked eggs.
SOURCE: Southern Living Magazine, April, 1974. Typed for you by Nancy Coleman.