Popcorn Salad with Bacon, Cheddar, and Fresh Vegetables Recipe
This unique Popcorn Salad combines crispy homemade popcorn with crunchy vegetables, creamy dressing, and savory bacon for a delightful twist on traditional salads. Perfect as a snack or a light side, it features a harmonious blend of textures and flavors that will surprise and satisfy.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
Ingredients
Popcorn
- 3 tablespoons vegetable oil
- ⅓ cup popcorn kernels
Dressing & Salad Mix
- ¼ cup mayonnaise
- ¼ cup Greek yogurt
- 2 teaspoons red wine vinegar
Vegetables & Cheese
- 1 cup chopped celery
- ½ cup julienned or shredded carrots
- 1 (8 oz) can sliced water chestnuts, drained
- 1 cup shredded Cheddar cheese, divided (¾ cup for salad, ¼ cup for topping)
- 2 tablespoons minced chives
Bacon
- 6 slices of bacon
Instructions
- Make the Popcorn: In a large pot, heat 3 tablespoons of vegetable oil over medium-low heat. Add ⅓ cup popcorn kernels, cover, and cook until the first kernels pop. Shake the pot occasionally to prevent burning and continue cooking until popping slows significantly. Remove from heat and set aside the popped popcorn.
- Cook Bacon: In a medium skillet, cook 6 slices of bacon over medium heat until crisp. Transfer to paper towels to drain excess fat. Once cooled, crumble the bacon, reserving some for garnish.
- Prepare Salad Mixture: In a large salad bowl, whisk together ¼ cup mayonnaise, ¼ cup Greek yogurt, and 2 teaspoons red wine vinegar. Add 1 cup chopped celery, ½ cup julienned carrots, drained water chestnuts, ¾ cup shredded Cheddar cheese, and most of the crumbled bacon. Mix thoroughly until well combined.
- Combine Popcorn and Salad: Just before serving, fold the prepared popcorn gently into the salad mixture, ensuring the popcorn remains crisp and coated with the dressing.
- Garnish and Serve: Top the salad with the reserved crumbled bacon, ¼ cup shredded Cheddar cheese, and 2 tablespoons minced chives. Serve immediately for the best texture and flavor.
Notes
- Cook popcorn just before serving to keep it crisp and prevent sogginess in the salad.
- You can substitute cheddar cheese with your favorite melting cheese for a different flavor profile.
- For a vegetarian version, omit bacon and add toasted nuts or crispy fried onions as a topping.
- Use fresh vegetables for best crunch, and feel free to adjust the quantity of mayonnaise and yogurt to taste.
