3 c Rice, regular; cooked, cold
1 c Corn, whole kernel; cooked,
-cold 1 c Celery; thinly sliced
1/4 c Pepper, green; chopped
1/4 c Olived, stuffed; sliced
3 tb Onion; minced
1/4 c Pickle, dill; chopped
3/4 ts Salt
Pepper, black; to taste 1/4 ts Curry powder
2 tb Chutney
1/3 c 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.