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Broccoli Cashew Salad

 Broccoli Cashew Salad
Shrimp gives an elegant touch to this rich and creamy past dish. It's a satisfying entree.—Kim Jorgensen, Coulee City, Washington
4-6 ServingsPrep/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.
Nutritional 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.