Sky-High Rice Salad

Recipe Ingredients

3 cups	480g / 16oz	Rice - cooked, cold
1 cup	62g / 2.2oz	Corn, whole kernel - cooked, cold
1 cup	110g / 3.9oz	Celery - thinly sliced
1/4 cup	36g / 1.3oz	Pepper - green, chopped
1/4 cup	59ml	Stuffed olives - sliced
3 tablespoons	45ml	Onion - minced
1/4 cup	36g / 1.3oz	Dill pickle - chopped
3/4 teaspoon	3.8ml	Salt
		Pepper black, to taste
1/4 teaspoon	1.3ml	Curry powder
2 tablespoons	30ml	Chutney
1/3 cup	78ml	French dressing
		Crisp salad greens
2		Eggs; hard-cooked - sliced

Recipe Instructions

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

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