Buffet Vegetable Salad

Name: Buffet Vegetable Salad
Ingredients: 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

13 ingredients

8 steps

Ingredients

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

Directions

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.