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.