6 cups broccoli florets
2 medium tomatoes, cut into 1/2” chunks
3 Tbsp. chopped red onion
1 (2 1/4 oz.) can sliced ripe olives,
drained
1 cup light mayonnaise
1 Tbsp. soy sauce
2 tsp. lemon juice
1 1/2 tsp. seasoned salt 1/8 tsp. pepper
1/2 cup Sunnyland Toasted Cashews
Lettuce leaves
Place broccoli in a saucepan with a small amount of water. Cover; cook for 5-8 minutes or until crisp-tender. Rinse in cold water; drain and place in large bowl. Add tomatoes, onion and olives; toss. In a small bowl, combine mayonnaise, soy sauce, lemon juice, seasoned salt and pepper; mix well. Add to broccoli mixture and toss to coat. Stir in cashews. Serve on lettuce. Yield: 4-6 servings.