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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Shrimp gives an elegant touch to this rich and creamy past dish. It's a satisfying entree.—Kim Jorgensen, Coulee City, Washington Ingredients:
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 |
Directions:
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. Yield: 4-6 servings.
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