| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | French | Diabetic, Rice, Salads, 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 | T | Onion, minced |
| 1/4 | c | Pickle, dill chopped |
| 3/4 | t | Salt |
| Pepper, black to taste | ||
| 1/4 | t | Curry powder |
| 2 | T | 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
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Nutrition (calculated from recipe ingredients)
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Calories: 87
Calories From Fat: 22
Total Fat: 2.3g
Cholesterol: 70.7mg
Sodium: 656.5mg
Potassium: 178.7mg
Carbohydrates: 12.6g
Fiber: 2.1g
Sugar: 4.2g
Protein: 3.4g