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.