After learning about Molly Yeh’s recipe combining mayonnaise dressing with popcorn, I knew I had to make this one — just so I could see what the texture would be like!
Before we get into the recipe details, here is my current favorite way to pop popcorn.
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
Tried this recipe?Let us know how it was!