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Broccoli Salad Toss

by Donna Washburn, PHEc and Heather Butt, PHEc

Broccoli Salad Toss


Broccoli Salad Toss

Serves 6 to 8


This versatile all-season salad can be made the day ahead. Be sure to try some of the variations for a different salad every time you make this recipe. Triple this recipe to take to a pot luck, family reunion or company picnic.



1⁄3 cup GF mayonnaise 75 mL

1⁄3 cup GF sour cream 75 mL

1⁄3 cup plain yogurt 75 mL

2 tbsp freshly squeezed lemon juice 25 mL



1 bunch broccoli, cut into florets (about 61⁄2 cups/1.6 L)

8 oz GF bacon, cooked crisp and crumbled 250 g

1⁄2 cup raw unsalted sunflower seeds 125 mL

1⁄2 cup raisins 125 mL

2 green onions, sliced


1. Prepare the dressing: In a small bowl, combine mayonnaise, sour cream, yogurt and lemon juice. Set aside.

2. Prepare the salad: In a large bowl, combine broccoli, bacon, sunflower seeds, raisins and green onions. Add dressing and mix well.



Salad can be made and refrigerated 2 to 3 days in advance. Reserve 1⁄3 cup (75 mL) of the dressing and add it just before the salad is served.

You can vary the amounts of GF mayo, GF sour cream and yogurt, but keep the total amount at 1 cup (250 mL)


To the basic salad, try adding cauliflower florets, cherry or grape tomatoes, mandarin oranges, feta cheese, red or yellow bell pepper, toasted sesame seeds, toasted slivered almonds, celery or red onions.

Steam broccoli for 1 to 2 minutes; plunge quickly into ice water to stop the cooking.


From The Best Gluten-Free Family Cookbook by Donna Washburn and Heather Butt