Seed Salad

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Popcorn
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Seed Salad

Total Time10 minutes
Course: Salad, Snack
Servings: 8

Ingredients

  • 1/2 cup unpopped popcorn
  • 2 Tablespoons vegetable oil
  • 1/2 teaspoon salt
  • 1 cup sunflower seeds shelled
  • 1 cup pumpkin seeds shelled
  • 1 cup dried cranberries

Tip: Use 1 bag plain or light microwave popcorn in place of the unpopped popcorn for a quicker option.

Instructions

  • Wash hands with soap and water for 20 seconds.
  • If using microwave popcorn, pop according to package directions and skip to step 2. Place a large pot on the stove; add oil and 3 popcorn kernels and cover the pot. Turn the burner to medium-high. When you hear the kernels pop, add the rest of the popcorn and the salt. Replace the lid. Swirl the pot as it pops. When the popping starts to slow, turn off the heat. Place the pot on a heating pad until the popping stops.
  • Put popcorn in a large bowl. Mix in the sunflower seeds, pumpkin seeds, and dried cranberries.
Nutrition Label

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Issued in furtherance of extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Mandy Marney, Director, University of Wyoming Extension, College of Agriculture, Life Sciences and Natural Resources, University of Wyoming Extension, University of Wyoming, Laramie, Wyoming 82071.

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