| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | French | Diabetic, Salads, Rice, Vegetables | 6 | Servings |
INGREDIENTS
| 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 |
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. Typed for you by Nancy Coleman. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
A Message from our Provider:
“Life’s most exciting adventure: intimacy with God”