Ingredients (7)
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prepared yellow mustard 1 teaspoon
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cooked, cut green beans 1 cup
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broccoli florets 1 cup
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cherry tomatoes, halved 1 cup
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sliced yellow squash 1 cup
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sliced carrots 1 cup
Steps (2)
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1In a small bowl, combine the dressing and mustard and stir until well blended.
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2Divide 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.
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