Winter Salad Platter

• 0.5 (10 ounce) package frozen baby lima beans
• 14 teaspoon dried thyme leaves or 1 teaspoon fresh thyme
• 1 cup canned garbanzo beans, drained and well rinsed
• 1 tablespoon sliced pimiento
• black pepper
• 12 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
• 12 small red onion, finely chopped
• 1 cup canned diced beet, drained and rinsed
• 34 cup fat-free salad dressing, of choice

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

beans, thyme, garbanzo beans, pimiento, black pepper, red cabbage, spinach leaves, iceberg lettuce, bell pepper, red onion, salad dressing

Taken from www.food.com/recipe/winter-salad-platter-213934 (may not work)