Rainbow Veggie Salad

Rated 4.8/5 based on 12 customer reviews
  • Prep: 10 min
  • Cook: 00 min
  • Total: 10 min
  • Servings: 4

Ingredients (8)

  • 1 cup cooked, cut green beans
  • 1 cup broccoli florets
  • 1 cup cherry tomatoes halved
  • 1 cup sliced yellow squash
  • 1 tablespoon honey (omit for children under age 2)
  • 1 cup sliced carrots
  • 1 teaspoon prepared yellow mustard

Steps (2)

  • Step 1
    In a small bowl, combine the dressing, honey (if using), and mustard and stir until well blended.
  • Step 2
    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.
  • For safe meat preparation, reference the USDA website.
    For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

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