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Roasted Vegetable “Crudité” and Meat Board with Dipping Sauces


1 cup whole-grain mustard

½ cup cranberry sauce

Salt and pepper as needed

1 cup sour cream

1 tablespoon prepared horseradish

½ pound roasted turkey (or ham or beef)

1 pound mixed roasted vegetables


  1. In a mixing bowl, combine mustard and cranberry sauce, season with salt and pepper, and set aside.
  2. In a separate mixing bowl, combine sour cream and horseradish, season with salt and pepper, and set aside.
  3. Slice desired amount of meat and place on a serving platter. Season the cold vegetables with salt and pepper and place alongside the sliced meats. Serve with both sauces and enjoy.
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