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"I make this unique change-of-pace salad all the time," tells Rebecca Page of Franklin, New Hampshire.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:10-12 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 10-12 servings

Ingredients

  • 3/4 cup mayonnaise
  • 1 cup diced celery
  • 1-1/4 cups shredded cheddar cheese, divided
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 3/4 cup crumbled cooked bacon, divided
  • 1/4 cup shredded carrot
  • 2 tablespoons minced chives
  • 6 cups popped popcorn

Nutritional Facts

1 serving (1 each) equals 205 calories, 17 g fat (5 g saturated fat), 23 mg cholesterol, 429 mg sodium, 7 g carbohydrate, 1 g fiber, 6 g protein.

Directions

  1. In a large bowl, combine mayonnaise, celery, 1 cup cheese, water chestnuts, 1/2 cup bacon, carrots and chives; mix well. Add popcorn; stir to coat. Spoon into a lettuce-lined bowl. Top with the remaining cheese and bacon. Serve immediately. Yield: 10-12 servings.
Editor's Note: 1/2 cup of unpopped kernels equals about 4 cups popped popcorn.
Originally published as Popcorn Salad in Taste of Home February/March 1998, p53

Nutritional Facts

1 serving (1 each) equals 205 calories, 17 g fat (5 g saturated fat), 23 mg cholesterol, 429 mg sodium, 7 g carbohydrate, 1 g fiber, 6 g protein.

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