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.