Popcorn Salad

Popcorn Salad by

Chef Bruce Brown

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Shopping List

  • 6-8 cups unseasoned popcorn, popped and cooled
  • 1 cup celery
  • 1 cup carrots
  • 8 oz can of water chestnuts
  • 1 cup red onion, cut into ribbons
  • 1 cup snap peas, sliced
  • 1 cup crumbled bacon
  • 1 ½ shredded cheddar cheese, divided
  • 1 cup of mayonnaise
  • ⅓ cup of sour cream
  • 1 tbsp sugar
  • 1 tbsp brown mustard
  • 3 tbsp apple cider vinegar

Instructions

  • In a mixing bowl, add celery, carrots, water chestnuts, onion, snap peas, bacon, and 1 cup of cheddar cheese. Stir and set aside.
  • In a separate bowl, add mayonnaise, sour cream, sugar, and mustard. Slowly stir in the vinegar. Pour dressing over vegetables and stir.
  • When ready to serve, add popcorn and fold in. Sprinkle remaining cheddar cheese on top and serve immediately.