Sky-high Rice Saladdiabetic, rice, salads, vegetables 3 cup rice, regular; cooked, cold 1 cup corn, whole kernel; cooked, cold 1 cup celery; thinly sliced 1/4 cup pepper, green; chopped 1/4 cup olived, stuffed; sliced 3 tablespoon onion; minced 1/4 cup pickle, dill; chopped 3/4 teaspoon salt 1 pepper, black; to taste 1/4 teaspoon curry powder 2 tablespoon chutney 1/3 cup dressing, french 1 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. |
