Popcorn Salad 2
Meet your new favorite party dish: Popcorn Salad 2—a unique and playful recipe that transforms airy popped popcorn into a savory, crunchy, and creamy delight. This easy, no-cook salad combines crispy popcorn with a medley of fresh vegetables like shredded carrots, celery, and green onions, plus indulgent mix-ins like sharp cheddar cheese and smoky crumbled bacon. Tossed in a tangy dressing made from mayonnaise, sour cream, Dijon mustard, and a hint of honey, this salad is perfectly balanced between zesty and rich flavors. Garnished with fresh parsley for a pop of color, Popcorn Salad 2 is a conversation-starting side dish that's ready in just 15 minutes. Perfect for potlucks, picnics, or a fun snack, it's a creative twist on traditional salads that will leave everyone intrigued and delighted!
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Recipe Information
Ingredients
- 8 cups Popped popcorn
- 0.5 cups Mayonnaise
- 0.25 cups Sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon Honey
- 1 teaspoon Apple cider vinegar
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 cup Carrots, shredded
- 0.5 cups Celery, thinly sliced
- 0.25 cups Green onions, thinly sliced
- 1 cup Cheddar cheese, shredded
- 0.5 cups Cooked bacon, crumbled
- 2 tablespoons Fresh parsley, chopped
Instructions
Start by popping 8 cups of popcorn using your preferred method. Air-popped popcorn works best for this recipe as it is light and not oily. Set the popcorn aside in a large mixing bowl to cool completely.
In a medium mixing bowl, prepare the dressing by whisking together the mayonnaise, sour cream, Dijon mustard, honey, apple cider vinegar, salt, and black pepper. Mix until smooth and well combined.
Prepare the vegetables and additional mix-ins by shredding the carrots, slicing the celery and green onions, and crumbling the cooked bacon if it isn't already done.
In the large bowl with the popcorn, add the shredded carrots, sliced celery, green onions, shredded cheddar cheese, and crumbled bacon. Gently toss to distribute the ingredients evenly throughout the popcorn.
Drizzle the dressing over the popcorn mixture. Using a large spatula, lightly toss the salad until the popcorn and vegetables are evenly coated with the dressing. Be careful not to crush the popcorn.
Sprinkle the chopped fresh parsley over the top as a garnish for added freshness and color.
Serve the popcorn salad immediately to maintain the popcorn’s crispiness. If left for too long, the popcorn will absorb the dressing and can become soggy.
Enjoy as a fun and flavorful side dish or snack!
Nutrition Facts
Calories |
2579 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.4 g | 259% | |
| Saturated Fat | 59.4 g | 297% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 418 mg | 139% | |
| Sodium | 5529 mg | 240% | |
| Total Carbohydrate | 119.6 g | 43% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 33.2 g | ||
| Protein | 89.3 g | 179% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1050 mg | 81% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 2111 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
