Broccoli Cashew Salad

• 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

1. 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.
2. 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.

fresh broccoli florets, tomatoes, red onion, olives, mayonnaise, soy sauce, lemon juice, salt, pepper, cashews

Taken from www.tasteofhome.com/recipes/broccoli-cashew-salad/ (may not work)