Buffet Vegetable Salad

• 1 cup plain yogurt
• 2 tablespoons lemon juice
• 1 garlic clove, minced
• 12 teaspoon salt
• 14 teaspoon marjoram, dried
• 14 teaspoon thyme, dried
• 14 teaspoon pepper
• 3 zucchini, washed
• 5 carrots, peeled
• lettuce
• 2 (14 ounce) cans lima beans
• 12 lb feta cheese, cubed
• 34 cup walnuts, coarsely chopped

1. In a small bowl combine the yogurt, lemon juice, garlic and seasonings.
2. Cook zucchini and carrots in a pot of water until tender.
3. Remove zucchini and carrots and rinse under cool water.
4. Slice zucchini and carrots lengthwise into quarters and then cut each quarter in half.
5. Arrange lettuce on a serving platter and arrange rows of the zucchini and carrots.
6. Toss beans with feta cheese and arrange in rows on the platter as well.
7. Cover with plastic wrap and chill.
8. To serve, spoon yogurt dressing over zucchini and carrots, and then sprinkle with walnuts.

plain yogurt, lemon juice, garlic, salt, marjoram, thyme, pepper, zucchini, carrots, lima beans, feta cheese, walnuts

Taken from www.food.com/recipe/buffet-vegetable-salad-229680 (may not work)