| 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
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