Monday, 8 August 2011

Popcorn Salad

I present this dish with a side of humble (mock apple) pie.

In last week’s post for Pineapple Cream Cake, I went on and on about the brick shit houseness of caker food. And that was a gross generalization. (I mean gross as in "sweeping.") Because this week, I offer you the delicate, perishable flower that is Popcorn Salad.

Now before anyone gets all huffy and says that the words “popcorn” and “salad” should never appear side by side, let me remind you that popcorn is a whole grain.  So this salad is extremely healthy, as long as you don’t count the mayonnaise, cheese or bacon.

There’s just one problem. Popcorn wilts. If you make this salad—and I hope you do because it's delicious—eat it immediately. Otherwise, you’ll be serving a salad that appears to have bits of chewed up Kleenex in it and that won’t win you any friends.

A note about the popcorn: I kick it old school and make my popcorn on the stove. You could also use an air-popper. But I wouldn’t recommend packaged mircrowave popcorn. You could try Jiffy Pop. But if the witch shows up, don't come crying to me. 

¾ cup mayonnaise
1 cup diced celery
1 ¼ cups shredded cheese
1 cup sliced water chestnuts
¾ cups crumbled bacon (I used the pre-cooked kind and chopped it up)
¼ cup shredded carrots
2 tablespoons minced chives
6 cups popcorn, popped


In large bowl, combine mayonnaise, celery, 1 cup of cheese, water chestnuts, ½ cup bacon, carrots and chives. Add popcorn just before serving and stir to coat. Top with remaining cheese and bacon.


Source: The Best of Enbridge

1 comment:

  1. Swap out the popped corn with actual corn (tinned for Caker verisimilitude, or cooked kernels from frozen or fresh) and this recipe might actually make sense. I can't imagine a single person would want to eat popcorn even slightly dampened with mayonnaise unless they were considerably inebriated.

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