Popcornsalad2 Recipes

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• In a large bowl, combine the mayonnaise, celery, 1 cup of the cheese, water chestnuts, 1/2 cup bacon, carrots and chives. Mix well. Add popcorn and stir to coat. Sprinkle with remaining cheese and bacon and serve immediately.

Steps:

• 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.

Steps:

• 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. (You should have about 12 cups.)
• 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 (remembering that the popcorn will also be salty).
• 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.

Steps:

• Make the dressing: Whisk the mayonnaise, cornichons and their liquid, mustard, hot sauce, and salt and pepper to taste in a bowl.
• Prepare the salad: Halve the shrimp lengthwise. Whisk the egg and 2 tablespoons water in a medium bowl. In another bowl, whisk the flour, Cajun seasoning and 2 teaspoons salt.
• Heat about 1 inch of vegetable oil in a deep skillet until a deep-fry thermometer registers 350 degrees. (A piece of shrimp will sizzle on contact.) Dip each shrimp in the egg mixture, then dredge in the flour mixture. Working in batches, fry the shrimp until crisp and golden, turning once, about 2 minutes. Remove with a slotted spoon and drain on a paper-towel-lined plate; season with salt.
• Toss the romaine, tomato, onion and bell pepper with the dressing in a large bowl; season with salt and pepper. Divide the salad among plates and scatter the shrimp on top.

Steps:

• In large bowl, combine the mayo, celery, 1 cup of 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 remaining cheese and bacon serve immediately.

Steps:

• Combine celery, radishes, onion, water chestnuts, bacon and chives in large bowl and mix well.
• Set aside.
• When ready to serve, add lettuce; pop popcorn and add immediately to the vegetables along with cheese and mayonnaise.
• Toss until mayonnaise is evenly distributed.

Steps:

• In a small bowl, combine the cornbread, tomato, green pepper, onions and celery. Add mayonnaise; toss to coat. Sprinkle with bacon. Serve immediately.