Prep 20 mins
Cook 10 mins
A showy salad with a riot of colors and packed with good for you veggies. The red cabbage not only adds color, it contains more vitamin C than green cabbage.
- 0.5 (10 ounce) package frozen baby lima beans
- 1⁄4 teaspoon dried thyme leaves or 1 teaspoon fresh thyme
- 1 cup canned garbanzo beans, drained and well rinsed
- 1 tablespoon sliced pimiento
- black pepper
- 1⁄2 cup shredded red cabbage
- 2 cups spinach leaves, torn into bite-size pieces
- 2 cups iceberg lettuce, torn into bite-size pieces
- 1 small bell pepper, seeded and chopped
- 1⁄2 small red onion, finely chopped
- 1 cup canned diced beet, drained and rinsed
- 3⁄4 cup fat-free salad dressing, of choice
- Cook lima beans per package directions, omitting any butter or salt. Drain well, stir in thyme leaves and set aside.
- Combine drained, rinsed garbanzo beans with pimiento; pepper to taste.
- Combine the red cabbage, spinach, iceberg lettuce, green pepper and onion, tossing well.
- Making a beautiful platter:.
- Arrange tossed greens on a large round serving platter.
- Mound diced beets in the center.
- Arrange garbanzo beans around the beets; arrange lima beans around the garbanzos.
- Serve with salad dressing of choice.
Here's a great combination of all kinds of veggies I would not normally have put together, but in this recipe it worked out beautifully, LITERALLY! A very impressive display, although it took a bit of encouragement to get the first person to serve themself & thus mess it up! Thanks for posting!