Popcorn Salad
Serves: 6 as a first course
  • 1 medium garlic clove, minced
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • Salt and ground black pepper
  • ¼ cup extra-virgin olive oil
  • 1½ tablespoons vegetable oil, divided
  • ⅓ cup popcorn, preferably organic
  • 1 container (5 ounces) baby arugula (about 6 cups)
  • ½ small red onion, sliced thin
  1. Whisk garlic, vinegar, mustard, and a light sprinkling of salt and pepper in a 1-cup Pyrex measuring cup. Slowly whisk in olive oil to make thick vinaigrette.
  2. Meanwhile heat 1½ teaspoons of the vegetable oil in a large saucepan or small pot over strong medium heat. Add popcorn and cook, shaking pan frequently to ensure even popping, until corn is completely popped. Pour popped corn into a large bowl; drizzle with remaining tablespoon of oil and sprinkle with ½ teaspoon salt; toss to coat. Add arugula and onion to the bowl and drizzle with vinaigrette to taste; toss to coat again. Serve immediately.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/salads-and-sides/popcorn-salad/