Crunchy Snap Pea Popcorn Salad
Difficulty: Easy
Servings: 6 to 8
Nutritional Information (per serving): Calories 238, Total Fat 19 g, Saturated Fat 4 g, Carbohydrates 15 g, Dietary Fiber 3 g, Sugar 6 g, Protein 3 g, Cholesterol 12 mg, Sodium 316 mg
Total Time: 40 minutes (including cooling)
Active Prep Time: 30 minutes
Ingredients
- 1/3 cup popcorn kernels
- Vegetable oil, as needed for popping
- White Cheddar popcorn seasoning, to taste
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons cider vinegar
- 1 tablespoon sugar
- 2 teaspoons Dijon mustard
- 1 shallot, thinly sliced
- Kosher salt and freshly ground black pepper
- 2 cups sugar snap peas, strings removed, cut into thirds crosswise
- 1 cup shredded carrot
- 1 cup chopped celery plus 1/2 cup tender inner celery leaves
- 1 bunch watercress, trimmed and torn into bite-sized pieces
Special equipment: a popcorn popper
Directions
- Pop the popcorn using a popcorn popper following the manufacturer's directions. While still warm, season with white Cheddar popcorn seasoning to taste and let cool completely you should have about 12 cups of popcorn.
- In a large bowl, whisk together the mayonnaise, sour cream, cider vinegar, sugar, and Dijon mustard until smooth, then stir in the sliced shallot. Season with kosher salt and black pepper, remembering the popcorn will add saltiness.
- Add the snap peas, shredded carrot, and chopped celery to the dressing and toss to coat. Gently fold in the cooled popcorn so kernels are lightly dressed. Top with watercress and sprinkle the celery leaves over the salad. Serve immediately for best texture.
