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Popcorn Salad Recipe

Popcorn Salad Recipe

I would’ve never guessed I’d be making a popcorn salad recipe, but to be honest, I loved it.
5 from 2 votes
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Course: Salad
Cuisine: American
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 6
Calories: 220kcal

Ingredients

  • 6 slices of bacon
  • ¼ cup mayonnaise
  • ¼ cup Greek yogurt
  • 2 teaspoons red wine vinegar
  • 1 cup chopped celery
  • 1 cup shredded Cheddar cheese, divided
  • 1 8oz can sliced water chestnuts, drained
  • ½ cup julienned carrots (or shredded)
  • 2 tablespoons minced chives
  • 4 cups popped popcorn

Instructions

  • In a big pot, add 3 tablespoons of vegetable oil and ⅓ cup popcorn corn kernels. Cook on medium-low until you hear the first pop. Move the pot around and continue cooking until you stop hearing kernels pop. Remove from heat and set aside.
  • In a medium-sized skillet, cook the bacon and drain it on paper towels. Crumble when cool and reserve a little for the topping.
  • In a large salad bowl, mix the mayo, yogurt, red wine vinegar, celery, carrots, water chestnuts, ¾ cup of shredded Cheddar, and crumbled bacon (reserve a little bit for topping). Mix until well combined.
  • When ready to serve, mix in the popcorn
  • Top with reserved bacon, ¼ cup reserved Cheddar cheese, and chives

Nutrition

Calories: 220kcal | Carbohydrates: 9g | Protein: 10g | Fat: 16.7g
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