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Broccoli Cashew Salad Recipe

Photo by: Taste of Home

When I'm pressed for time, I rely on tried-and-true recipes like this one. I always prepare this first and put it in the fridge so the flavors of the dressing can blend.—Kim Jorgensen, Coulee City, Washington

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4-6 Servings
Prep/Total Time: 20 min.

Ingredients

6 cups fresh broccoli florets
2 medium tomatoes, cut into 1/2-inch chunks
3 tablespoons chopped red onion
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup mayonnaise
1 tablespoon soy sauce
2 teaspoons lemon juice
1-1/2 teaspoons seasoned salt
1/8 teaspoon pepper
1/2 cup salted cashews
Lettuce leaves

Directions

Place the broccoli in a saucepan with a small amount of water. Cover and cook for 5-8 minutes or until crisp-tender. Rinse in cold water; drain and place in a large bowl. Add the tomatoes, onion and olives; toss.
In a small bowl, combine the mayonnaise, soy sauce, lemon juice, seasoned salt and pepper. Add to broccoli mixture; toss to coat. Stir in cashews. Serve on lettuce. Yield: 4-6 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 393 calories, 38 g fat (6 g saturated fat), 13 mg cholesterol, 934 mg sodium, 10 g carbohydrate, 3 g fiber, 5 g protein.

Broccoli Cashew Salad published in Quick Cooking November/December 1998, p21

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