Ingredients
6 cups fresh broccoli florets2 medium tomatoes, cut into 1/2-inch chunks3 tablespoons chopped red onion1 can (2-1/4 ounces) sliced ripe olives, drained1 cup mayonnaise1 tablespoon soy sauce2 teaspoons lemon juice1-1/2 teaspoons seasoned salt1/8 teaspoon pepper1/2 cup salted cashewsLettuce leaves
Preparation
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.
