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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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People raise their eyebrows when I tell them I am serving popcorn salad! They think I am kidding. One of the surprising things about this salad is that the popcorn doesn't get soggy if you happen to have some left over for the next day. Try this-bet you will like it! It is hardy enough to serve as salad lunch along with crusty bread or crackers. Ingredients:
1/2 cup celery, sliced thinly on diagnonal |
1/2 cup radish, thinly sliced |
1/4 cup green onion, thinly sliced with some of tops included |
1 (8 ounce) can sliced water chestnuts, halved |
8 slices bacon, cooked crisp and crumbled |
1/2 cup ripe olives, drained |
1/2-3/4 head lettuce, shredded and added later |
1 (3 1/2 ounce) package microwave popcorn, popped and added immediately after popping (just before ready to serve) |
1 cup shredded sharp cheddar cheese |
1 1/2 cups mayonnaise |
Directions:
1. Combine celery, radishes, onion, water chestnuts, bacon and chives in large bowl and mix well.
2. Set aside.
3. When ready to serve, add lettuce; pop popcorn and add immediately to the vegetables along with cheese and mayonnaise.
4. Toss until mayonnaise is evenly distributed.
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