Recipe - Sky-High Rice Salad

3 cup Rice, regular; cooked, cold
1 cup Corn, whole kernel; cooked,
cold
1 cup Celery; thinly cut or sliced up
One fourth cup Pepper, green; chopped
One fourth cup Olived, stuffed; cut or sliced up
3 tablespoon Onion; minced
One fourth cup Pickle, dill; chopped
Three fourths teaspoon Salt
Pepper, black; to taste
One fourth teaspoon Curry powder
2 tablespoon Chutney
1/3 cup Dressing, French
Crisp salad greens
2 Eggs; hardcooked, cut or sliced up

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
hardcooked eggs.

SOURCE: Southern Living Magazine, April, 1974. Typed for you by Nancy
Coleman.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip