Broccoli Cashew Salad Recipe
Broccoli Cashew Salad Recipe photo by Taste of Home
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Broccoli Cashew Salad Recipe

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Shrimp gives an elegant touch to this rich and creamy past dish. It's a satisfying entree.—Kim Jorgensen, Coulee City, Washington
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4-6 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4-6 servings


  • 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

Nutritional Facts

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


  1. 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.
  2. 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.
Originally published as Broccoli Cashew Salad in Quick Cooking November/December 1998, p21

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