Sky-High Rice Salad
Yield: 6 servings
3 c Rice, regular; cooked, cold 3/4 ts Salt
1 c Corn, whole kernel; cooked, Pepper, black; to taste
-cold 1/4 ts Curry powder
1 c Celery; thinly sliced 2 tb Chutney
1/4 c Pepper, green; chopped 1/3 c Dressing, French
1/4 c Olived, stuffed; sliced Crisp salad greens
3 tb Onion; minced 2 Eggs; hard-cooked, sliced
1/4 c Pickle, dill; chopped
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.
443 c Rice, regular; cooked, cold 3/4 ts Salt
1 c Corn, whole kernel; cooked, Pepper, black; to taste
-cold 1/4 ts Curry powder
1 c Celery; thinly sliced 2 tb Chutney
1/4 c Pepper, green; chopped 1/3 c Dressing, French
1/4 c Olived, stuffed; sliced Crisp salad greens
3 tb Onion; minced 2 Eggs; hard-cooked, sliced
1/4 c Pickle, dill; chopped
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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