---------- Recipe via Meal-Master (tm) v8.04
       Title: Liza Minnelli’s Salade De Provence
  Categories: Salads
       Yield: 2 servings
   :          PATTI - VDRJ67A-----
         2 c  Frozen corn
         1 md Pink grapefruit
         1 c  Hearts of palm
       1/2 lb Fresh mushrooms
         1 ts Dijon mustard
       1/2 ts Salt
       1/4 ts Fresh ground black pepper
         2 TB Red wine vinegar
       1/3 c  Safflower oil
   Thaw corn to room temperature. Over moderate heat,
   cook corn until tender. Drain and set aside. Peel and
   remove white pith from the grapefruit. Separate
   sections; cut each section in half and pat dry with
   paper towels. Cut the hearts of palm into thin slices.
   Wipe the mushrooms clean. Trim the ends and slcie very
   thinly. In large salad bowl, combine mustard, salt,
   pepper and vinegar; stir until everything has
   dissolved. Slowly pour in the oil, whisking constantly
   until smooth. Attractively arrange the grapefruit and
   veggies in the bowl. Bring to table and toss just
   before serving.
   FROM: Lifestyles of the Rich & Famous Cookbook.
   Recipe By     :