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Popcorn Salad

Here’s an unusual salad that you can bring to buffets or serve with a weekend BBQ. It is surprisingly good and people will enjoy the whimsical flavors.


Public domain image via pixabay.com.


  • 10 slices bacon
  • ¾ cup mayonnaise
  • 1 cup diced celery
  • 1-¼ cups shredded Cheddar cheese, divided (1 cup and ¼ cup)
  • 1 8-oz can sliced water chestnuts, drained
  • ¼ cup shredded carrots
  • 2 Tablespoons minced fresh chives
  • 6 cups popped popcorn


  1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly browned. Drain and crumble. Set aside. NOTE: It might be easier and faster to cook the bacon if you cut the strips in half before cooking.
  2. In a large bowl, combined the mayonnaise, celery, water chestnuts, carrots, chives, 1 cup cheese and ½ cup bacon. Mix well.
  3. NOTE: Complete this step that last minute, otherwise the popcorn will become soft and not as tasty. This dish does not make good leftovers! Add popcorn and stir to coat. Sprinkle in remaining ¼ cup cheese and the rest of the bacon. Serve immediately.

Source: My fiancée’s mother

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About the author

Carma Spence has been experimenting in the kitchen since she was four years old and loves trying out new recipe ideas. She is the author of Bonkers for Bundt Cakes and Your Perfect Pie, as well as author and contributor to several more non-food-related books. With Carma's Cookery, she is taking her passion for empowering people and blending it with her passion for cooking, gift-giving and entertaining.

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