3 c Rice, regular; cooked, cold

1 c Corn, whole kernel; cooked,

-cold 1 c Celery; thinly sliced

1/4 c Pepper, green; chopped

1/4 c Olived, stuffed; sliced

3 tb Onion; minced

1/4 c Pickle, dill; chopped

3/4 ts Salt

Pepper, black; to taste 1/4 ts Curry powder

2 tb Chutney

1/3 c Dressing, French

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.