Crunchy Snap Pea Popcorn Salad
Molly Yeh via Food Network
Notes
To avoid soggy kernels, Popcorn Salad is best served right after preparing.
Ingredients
- 1/3 cup popcorn kernels (will yield 12 cups of popped popcorn)
Vegetable oil, as needed for popping
White Cheddar popcorn seasoning
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons apple cider vinegar
1 tablespoon sugar
2 teaspoons Dijon mustard
1 shallot, thinly sliced
Kosher salt and freshly ground black pepper to taste — don't forget popcorn is already salty
2 cups sugar snap peas, strings removed, cut crosswise into thirds
1 cup shredded carrot
1 cup chopped celery plus 1/2 cup tender inner celery leaves
1 bunch watercress, trimmed and torn into bite-size pieces
Directions
- Pop the popcorn in a popcorn popper according to the manufacturer's instructions. While still hot, sprinkle with the white cheddar popcorn seasoning to taste. Let cool completely.
- Whisk the mayonnaise, sour cream, cider vinegar, sugar, and Dijon together in a large serving bowl. Stir in the shallot. Season with salt and pepper.
- Add the snap peas, carrot, and chopped celery and toss to coat. Add the popcorn and toss to coat the kernels in the dressing.
- Pile the watercress on top and sprinkle with the celery leaves. Serve immediately and enjoy!
Information
- Category
- Side Dishes
- Yield
- 6 to 8 servings
- Prep Time
- 30 minutes
- Cook Time
- 10 minutes
- Total Time
- 39 minutes, 59 seconds