Broccoli Cashew Salad

Name: Broccoli Cashew Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4-6 servings.
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

Shrimp gives an elegant touch to this rich and creamy past dish. It's a satisfying entree.—Kim Jorgensen, Coulee City, Washington

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.