Popcorn Salad

1 c. celery, diced
1/2 c. shredded carrots
1 c. snap peas, ends removed, cut the rest into thirds
8 oz. can diced water chestnuts, drained
1 c. red onion, diced or leave in rings, your choice
1 1/3 c. cheddar cheese, shredded, divided
1 c. bacon bits, crumbled
1 c. mayo
1/4 c. sour cream
3 T. apple cider vinegar
1 T. sugar
1 T. brown or dijon mustard
balsamic vinegar glaze, to garnish
salt and pepper to taste
6 c. popped popcorn (3/4 c. unpopped popcorn makes 6 c. popped)

Combine mayo, sour cream, vinegar, sugar, mustard, salt & pepper. Set aside. In a large bowl, lightly toss celery, carrots, water chestnuts, onion, bacon, snap peas, & 1 c. cheese. Fold in dressing until coated. Fold in popcorn just before serving. Top with remaining cheese and drizzle with balsamic glaze. Popcorn will begin to get soggy after 3 hours, so do not add until ready to serve.