Edit ModuleShow Tags

Popcorn Salad Recipe


Courtesy of the Popcorn Board

Many salads in your repertoire may include croutons, so why not popcorn for a change of pace? I see a few kernels sprinkled atop soup on occasion. And the folks at the Popcorn Board send me many interesting ideas we may not think of—so I thought I’d pass one along—and this salad includes bacon. Of course they look at creative ways in which to use popcorn, but this low-calorie gluten-free whole grain is more versatile than we think.

Popcorn kernels expand up to 40 times their original size. So this recipe, which calls for 8 cups of popped popcorn, needs only ¼ cup of un-popped kernels. The instructions note that this salad doesn’t hold up long, so mix at the last minute and serve immediately.

Popcorn Salad
Makes 8 cups

8 c. popped popcorn
6 slices bacon
1/3 c. mayonnaise
½ tsp. garlic powder
¼ tsp. onion powder
¼ tsp. ground black pepper
½ tsp. salt
½ c. chopped celery
½ c. shredded carrot
1 red bell pepper, diced
4 green onions, thinly sliced, including greens
½ c. shredded cheddar cheese
lettuce leaves

Place popcorn in extra large bowl.

Sauté bacon until crispy, then drain on paper towels. Chop or crumble bacon and reserve.

Mix together mayonnaise, garlic powder, onion powder, salt and pepper in small bowl. Set aside.

Combine celery, carrot, bell pepper and green onions in medium bowl.

Add mayonnaise mixture to vegetables. Mix thoroughly.

Immediately before serving, add mayonnaise mixture, bacon and cheese to popcorn in bowl. Toss very gently to just combine. Do not over mix.

Serve on lettuce leaves. If desired, garnish with extra shredded cheese and chopped bacon.

Edit ModuleShow Tags

About This Blog

Minnesota Monthly's Taste Blog answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the Taste bloggers.

Have a food-related question? Email rhutton@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Taste Blog

Toast the Royal Wedding with British-Gin Cocktails

As Britain’s Prince Harry and U.S.-actress Megan Markle tie the knot, raise a glass to the happy couple—and those close to you—with wedding-themed tipples

Bottoms-Up Cinnamon Caramel Pinwheels Recipe

With this fast version of a sticky bun, baking at home can be no muss, no fuss—and delicious

Leslie Bock's Newest Bar Wants to Save the Future

"We're attempting to show humans as messy and complicated."

Rosé All Day: The Best Tastings (Some Free)

More than 100 different rosé wines available to try—many for free

Wine Clubs: The Perfect Mother's Day Gift

Sip Better figures out your taste for wine and goes deep

Gavin Kaysen Takes Midwest Gold

A quick note on our 2018 James Beard Best Chef: Midwest

Sue Z.'s Charitable Check-In: May

This month, Sue Z. recommends supporting local student chefs with a dinner at Saint Dinette

Greek Yogurt Marinated Chicken Kebabs Recipe

Get fired up for grilling season with tender, flavorful chicken kebabs by meat guru Bruce Aidells and a marinade that also works well with other proteins

My Name Is Jason and I Used to Hate Brunch

Brunch has undergone a renaissance in the Twin Cities. Food critic Jason DeRusha picks his top spots for brunch this year.
Edit ModuleShow Tags
Edit ModuleShow Tags