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½ cup
prepared yellow mustard
1 teaspoon
cooked, cut green beans
1 cup
broccoli florets
1 cup
cherry tomatoes, halved
1 cup
sliced yellow squash
1 cup
sliced carrots
1 cup
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
In a small bowl, combine the dressing and mustard and stir until well blended.
Divide the mixture into 4 small dipping containers. Place the containers in the center of each of four lunch plates. Arrange the vegetables around the each of the dipping containers and serve.
