BROCCOLI CASHEW SALAD

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Broccoli Cashew Salad image

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

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4-6 servings.

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 393 calories, Fat 38g fat (6g saturated fat), Cholesterol 13mg cholesterol, Sodium 934mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 3g fiber), Protein 5g protein.

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