Yield: 6 servings
Measure | 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 |
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.