TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 10-12 servings


  • 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 Jones Dairy Farm Dry-Aged Bacon, divided
  • 1/4 cup shredded carrot
  • 2 tablespoons minced chives
  • 6 cups popped popcorn

Nutritional Facts

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


  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

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moelynn User ID: 2008097 265773
Reviewed May. 9, 2017

"Like my adult son said ... "This is weird, but it works." And it does. The salad has a nice texture that isn't dry like you might imagine, and the flavor is good. This recipe is a keeper."

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