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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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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.
| Ingredients:
3 Cup(s) Rice, regular; cooked, cold 3/4 ts Salt
1 Cup(s) Corn, whole kernel; cooked, Pepper, black; to taste cold 1/4 ts Curry powder
1 Cup(s) Celery; thinly sliced 2 tb Chutney
1/4 Cup(s) Pepper, green; chopped 1/3 c Dressing, French
1/4 Cup(s) Olived, stuffed; sliced Crisp salad greens
3 Tablespoon(s) Onion; minced 2 Eggs; hard-cooked, sliced
1/4 Cup(s) Pickle, dill; chopped |
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