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
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
Reviews
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