Bacon-Cheddar Popcorn Salad
I saw this in the deli at my local grocery store. I normally don’t shop the deli, because there is little to choose from that meets our caloric and sodium menu plans. However, they had a healthier version of potato salad that I wanted to try. (I didn’t buy it. It was made with yogurt–which I like–but in this case, the recipe wasn’t very good.)
But as the deli worker was getting my sample of the potato salad, I saw a bowl of this salad. Here is a little how my brain went:
“Hm. This potato salad is not very good. And I think I need to get…wait. Is that bacon? And cheese? And popcorn? All together????”
I left the deli without potato salad but with a container of the Bacon-Cheddar Popcorn Salad in my cart.
It was really good. A definite ranch-ish flavor, built on fresh popped popcorn, a lot of bacon chunks mixed with shredded cheddar cheese and diced scallions, all in a mayo-type base.
I don’t have a recipe yet. And I don’t know if I want to toy with this. Maybe the secret will be to use this salad as a reward on rare occasions and just limit how much I eat. I don’t know. But it is fun to find such unique combinations of favorite foods.
Now, here is my question:
How can I make that recipe, but make it healthier? (In other words, low sodium?) I can use low-sodium bacon (that is the bacon of choice here at home), but the cheese and mayo is sodium heavy. Would it be worth making my own mayo from scratch and leaving salt out?