Sky-high rice salad

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.

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