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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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. 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.
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