Popcorn Salad
This crunchy salad hails from Minnesota and is mayonnaise-y and full of popcorn.
Equipment
- microwave or large pot
- Large mixing bowl
Ingredients
- 1 ear popcorn-on-the-cob Substitute 1/3 C. popcorn kernels cooked on the stove top or 1 bag of microwave popcorn.
- 1/2 tsp. cheddar cheese popcorn seasoning
Dressing
- 1/2 C. mayonnaise
- 1/4 C. sour cream
- 2 tbsp. apple cider vinegar
- 1 T. sugar
- 2 tsp. Dijon mustard
- 1/4 tsp. black pepper
- 1/8 tsp. Kosher salt
Vegetables
- 1 shallot finely sliced
- 1 C. shredded carrots
- 1 C. sugar snap peas cut into 1" pieces
- 1 C. chopped celery
- celery leaves for garnish
- 1/2 C. baby spinach
Instructions
- Pop the popcorn, either on the stove or microwave. Instructions for pop-corn-on-the-cob can be found here.
- Add the cheese seasoning to the popcorn. Toss well.
- In a large bowl whisk together the dressing ingredients.
- Add all of the vegetables except the celery leaves and spinach.
- Add the popcorn and toss to coat.
- Garnish the salad with the celery leaves and spinach. Serve immediately.
Notes
- This salad goes soggy quickly and should be serve within an hour of mixing.
- My favorite way to pop popcorn.
- The recipe is adapted from Molly Yeh's popcorn salad.
Nutrition
Calories: 483903kcalCarbohydrates: 124983gProtein: 2gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 10mgSodium: 1451mgPotassium: 2848mgFiber: 3gSugar: 124754gVitamin A: 6844IUVitamin C: 25mgCalcium: 1316mgIron: 64mg
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