SALAD:

4 heads broccoli
2 large tomatoes (cut in 3/4 inch cubes)
2 tbsp. finely chopped red onion

DRESSING:

1 1/4 c. mayonnaise
1 tbsp. soy sauce
2 tsp. fresh lemon juice
2 tsp. seasoned salt
Salt (if desired)
Freshly ground pepper

GARNISH:

Lettuce leaves, washed and dried
2 hard cooked eggs, chopped
1/2 c. unsalted cashews
6 black olives, sliced

Trim broccoli. Peel stems, cutting into 3/4 inch pieces. Steam flowerettes and peeled stems for 3 to 4 minutes until crisp tender. Drain. Rinse in cold water to cool. Drain. Place broccoli in large bowl with tomatoes and onion. Toss. Refrigerate 2 hours.

Combine mayonnaise, soy sauce, lemon juice and seasoned salt. Set aside 1/4 of mixture. Toss remaining dressing with broccoli mixture. Salt and pepper to taste.

Arrange lettuce leaves in large glass bowl. Place broccoli mixture in bowl. Spoon remaining dressing on top. Sprinkle with chopped eggs and cashews. Garnish with olive slices.