Popcorn Salad

Popcorn Salad

35 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Recipe by  Paula

“This salad is a real conversation piece. Whoever heard of popcorn in a salad? If you take it to a dinner, mix the salad and carry the popcorn separately to be added at the last minute.”

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Adjust Servings

Original recipe yields 10 -12 servings



  1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  2. In a large bowl, combine the mayonnaise, celery, 1 cup of the cheese, water chestnuts, 1/2 cup bacon, carrots and chives. Mix well. Add popcorn and stir to coat. Sprinkle with remaining cheese and bacon and serve immediately.

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Reviews (35)

Rate This Recipe
Just me

Just me

This is great. I had to leave off the water chestnuts since I am allergic and have had to use Bac'os once but it was still a big hit. I also alter the types of cheeses so that it has a more exotic flavor. It is always the first things to go and the conversation piece. JUST MAKE SURE YOU REMOVE ALL THE KERNALS!!!!



What a fun salad! Very skeptical at first but was totally surprised! I used hot air popcorn. Since this is rather rich tasting, you wouldn't want any extra salt or butter. I will make definately make again.



Everyone loves this when I make it. I only use 1/2 cup mayo.

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Amount Per Serving (11 total)

  • Calories
  • 326 cal
  • 16%
  • Fat
  • 30.4 g
  • 47%
  • Carbs
  • 7 g
  • 2%
  • Protein
  • 6.8 g
  • 14%
  • Cholesterol
  • 35 mg
  • 12%
  • Sodium
  • 461 mg
  • 18%

Based on a 2,000 calorie diet



previous recipe:

Seven Layer Salad


next recipe:

Carmel's Crunchy Pea Salad