Popcorn Salad Recipe

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Popcorn Salad is one of those surprising dishes that defies expectations and delights anyone bold enough to take the first bite. With its curious base of fluffy, buttery popcorn, it’s then layered with crisp vegetables, sharp cheddar cheese, and smoky bacon—tossed in a creamy, tangy dressing. This combination delivers a playful mix of textures and a balance of savory and tangy flavors, making it an eye-catching centerpiece for potlucks or backyard barbecues.

Though unconventional, Popcorn Salad is a Midwestern classic that brings nostalgia to the table for some and fun curiosity for others. It’s a side dish that sparks conversation while satisfying salty-crunchy cravings. Whether you’re embracing your inner foodie or just want a fun twist on a salad, this recipe is easy to prepare, endlessly customizable, and always memorable.

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Ingredients for this Popcorn Salad Recipe

• 8 cups plain popcorn (air-popped or lightly salted)
• 1 cup sharp cheddar cheese, shredded or thinly sliced
• 3/4 cup chopped celery
• 3/4 cup chopped cucumber
• 1/2 cup chopped green onions
• 6 slices bacon, cooked and crumbled
• 1/4 cup chopped fresh parsley

For the dressing:

• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

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Step-by-Step Instructions for Popcorn Salad

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Step 1: Prepare the Popcorn

Start by making about 8 cups of popcorn. You can use air-popped popcorn or microwave popcorn that’s lightly salted and free from butter. Allow it to cool completely before mixing with other ingredients. Place it in a large mixing bowl.

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Step 2: Cook the Bacon

While the popcorn is cooling, fry 6 slices of bacon until crispy. Drain the bacon on paper towels and crumble it once it’s cool. Set aside for topping the salad later.

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Step 3: Chop the Fresh Ingredients

Dice the cucumber and celery into small pieces for crunch. Slice the green onions thinly and chop the parsley finely. Shred or thinly slice the sharp cheddar cheese into bite-sized pieces.

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Step 4: Mix the Dressing

In a small bowl, whisk together:

• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
  Add salt and pepper to taste. Whisk until the dressing is creamy and well-blended.

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Step 5: Assemble the Salad

To the bowl of popcorn, gently fold in the chopped vegetables (celery, cucumber, green onions), shredded cheddar, and chopped parsley. Pour the dressing over the mixture and gently toss to coat everything evenly. Be careful not to crush the popcorn.

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Step 6: Add Bacon Just Before Serving

For the best texture, sprinkle the crumbled bacon on top just before serving to keep it crisp. If preferred, you can also mix it in right away—but note it may soften if left too long.

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Storage Instructions

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Popcorn Salad is best enjoyed shortly after it’s prepared, as the popcorn tends to absorb moisture and lose its crunch over time. However, if you have leftovers or need to make it a little in advance, follow these tips:

• Refrigeration: Store the salad in an airtight container in the refrigerator for up to 1 day. After that, the popcorn will become soggy and the texture won’t hold.
• Keep Components Separate: For better texture, store the popcorn separately from the veggies and dressing if prepping ahead. Combine them just before serving.
• Bacon Tips: Store crumbled bacon in a separate airtight container and sprinkle it over the salad just before serving to maintain crispiness.

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Estimated Nutrition (Per Serving – based on 6 servings)

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• Calories: ~290 kcal
• Total Fat: 22g
• Saturated Fat: 6g
• Cholesterol: 30mg
• Sodium: 380mg
• Total Carbohydrates: 15g
• Dietary Fiber: 2g
• Sugars: 2g
• Protein: 7g

Please note that actual values can vary based on the specific brands and measurements you use.

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Frequently Asked Questions

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What kind of popcorn should I use?

Air-popped or lightly salted popcorn works best. Avoid buttered varieties, as they can clash with the dressing and become greasy.

Can I make Popcorn Salad ahead of time?

Yes, but only partially. Prep the dressing and chopped veggies in advance, and mix everything together right before serving to keep the popcorn crisp.

Is there a vegetarian version of this salad?

Absolutely. Just omit the bacon or substitute with crispy fried mushrooms or plant-based bacon for a vegetarian option.

What other vegetables can I add?

You can try shredded carrots, sweet corn, bell peppers, or even snap peas for added crunch and color.

Can I use a different cheese?

Yes! Colby Jack, Pepper Jack, or smoked Gouda are all great alternatives to sharp cheddar.

How do I keep the salad from getting soggy?

Only mix the dressing with the popcorn right before serving. Keeping the components separate until the last minute helps maintain the crispness.

Is this salad gluten-free?

Yes, as long as all ingredients (including bacon and mustard) are gluten-free certified, this recipe is naturally gluten-free.

Can I use Greek yogurt instead of sour cream?

Definitely! Greek yogurt is a great substitute for sour cream if you want a tangier, lighter option.

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