Broccoli Cashew Salad

When you're pressed for time, rely on this tried-and-true recipe. If you prepare this first and put it in the fridge the flavors of the dressing can blend.

Yield

4 to 6 servings

Ingredients

6 cups fresh broccoli florets
2 medium tomatoes, cut into 1/2-inch chunks
3 tablespoons chopped red onion
1 (2.25 ounce) can 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 to 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.

Estimated Time

Preparation/Total Time: 20 minutes

Nutritional Information

Amount per serving (3/4 cup): 393 calories, 38 g fat (6 g saturated fat), 13 mg cholesterol, 934 mg sodium, 10 g carbohydrate, 3 g fiber, 5 g protein.

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