Winter Salad Platter

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.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 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

Directions

1. Cook lima beans per package directions, omitting any butter or salt. Drain well, stir in thyme leaves and set aside.
2. Combine drained, rinsed garbanzo beans with pimiento; pepper to taste.
3. Combine the red cabbage, spinach, iceberg lettuce, green pepper and onion, tossing well.
4. Making a beautiful platter:
5. Arrange tossed greens on a large round serving platter.
6. Mound diced beets in the center.
7. Arrange garbanzo beans around the beets; arrange lima beans around the garbanzos.
8. Serve with salad dressing of choice.