Broccoli Cashew Salad

6 cups broccoli florets
2 medium tomatoes, cut up into 2 inch chunks
3 tbsp. chopped red onion
1 can (2 1/4 oz.) Sliced ripe olives, drained
1 cup mayonnaise
1 tbsp. soy sauce
2 tsp. Lemon juice
1 2 tsp. Seasoned salt
1/8 tsp. Pepper
2 cup cashews
lettuce leaves

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 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.