Popcorn Salad

by Chef Bruce Brown

Shopping List

• 6-8 cups unseasoned popcorn, popped and cooled
• 1 cup celery
• 1 cup carrots
• 8 oz can of water chestnuts
• 1 cup red onion, cut into ribbons
• 1 cup snap peas, sliced
• 1 cup crumbled bacon
• 1 ½ shredded cheddar cheese, divided
• 1 cup of mayonnaise
• ⅓ cup of sour cream
• 1 tbsp sugar
• 1 tbsp brown mustard
• 3 tbsp apple cider vinegar

Instructions

• In a mixing bowl, add celery, carrots, water chestnuts, onion, snap peas, bacon, and 1 cup of cheddar cheese. Stir and set aside.
• In a separate bowl, add mayonnaise, sour cream, sugar, and mustard. Slowly stir in the vinegar. Pour dressing over vegetables and stir.
• When ready to serve, add popcorn and fold in. Sprinkle remaining cheddar cheese on top and serve immediately.