3 cup rice, regular, cooked, cold
1 cup corn, whole kernel, cooked, cold
1 cup celery, thinly sliced
1/4 cup pepper, green, chopped
1/4 cup olived, stuffed, sliced
3 tbsp onion, minced
1/4 cup pickle, dill, chopped
3/4 tsp salt
1 pepper, black, to taste
1/4 tsp curry powder
2 tbsp chutney
1/3 cup dressing, french
1 crisp salad greens
2 eggs, hard-cooked, sliced
A Recipe for
Sky-High Rice Salad
“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.” |
| Henry Miller, American writer (1891-1980) |
The spirit cannot endure the body when overfed, but, if underfed, the body cannot endure the spirit. |
| St Frances de Sales |
Herb Tip |
This Recipe for Sky-High Rice Salad is one of thousands in the Recipes-to-go Diabetic Cookbook.
Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education. |
| Mark Twain |
If you enjoy this Sky-High Rice Salad Recipe - you should enjoy the recipe collections you can find on the websites below:
Cutting stalks at noontime. Perspiration drips to the earth. Know you that your bowl of rice each grain from hardship comes? |
| Chang Chan-Pao |
Do vegetarians eat animal crackers? |
| Author Unknown |
This is a recipe for Sky-High Rice Salad from the recipe cookbook of Recipes-to-go (Diabetic)
Food Tip |
In Mexico we have a word for sushi: bait. |
| José Simons |
It is not necessary to advertise food to hungry people, fuel to cold people, or houses to the homeless. |
| J. K. Galbraith |
He who eats alone chokes alone. |
| Proverb |
Cutting stalks at noontime. Perspiration drips to the earth. Know you that your bowl of rice each grain from hardship comes? |
| Chang Chan-Pao |
Always take a good look at what you're about to eat. It's not so important to know what it is, but it's critical to know what it was. |
| Unknown |
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.
Serves: 6
Sky-High Rice Salad Recipe brought to you by Recipes To-Go