Continuing our 4-part series, popular romance authors share their favorite holiday recipes--some even inspired by their novels--to help you with your holiday entertaining (part 1). Up next is best-selling romantic suspense author Nancy Bush. Her latest novel, Nowhere to Hide, is on sale now.
Here’s a favorite recipe that we make at my house at least once every holiday season. It’s called MISTLETOE SALAD, but no, it’s not made out of mistletoe, which my main character in White Hot Christmas, Jane Kelly, lets everyone know is a parasite, and, well, is poisonous to boot. However, this salad’s made with broccoli, tomatoes, and a whole lot of holiday love. It’s red and green and absolutely delicious.
4 lbs. broccoli
2 large tomatoes (cut into ¾ inch cubes)
2 T. finely chopped red onion
1 ¼ cup mayonnaise
1 T. soy sauce
2 t. fresh lemon juice
2 t. season salt
Salt and pepper to taste
2 hard-boiled eggs, chopped
½ cup raw or roasted cashews
Steam broccoli 3 to 5 minutes, drain. Pour cold water over broccoli to stop it from cooking any further. Place drained broccoli in a large bowl and add tomatoes and onion. Refrigerate 1 to 2 hours.
Mix dressing ingredients together in a small bowl: mayo, soy sauce, lemon juice, season salt and salt and pepper. Set aside.
Mix individual servings of broccoli mixture with ¼ cup dressing, then place salad on plates in front of each diner.
Serve the chopped egg and cashews in small bowls to pass around the table as a garnishment for the salad.