Description
Cucumber Ranch Crack Salad is a refreshing and delicious side dish, perfect for summer gatherings or as a light meal option.
Ingredients
Scale
- 2–3 cups cucumbers sliced into thin half-moons or rounds
- 1/4 cup chopped green onions
- 1 tablespoon fresh dill (or 1/2 teaspoon dried)
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup classic ranch dressing
- Salt and black pepper to taste
- About 3–4 strips cooked bacon, crumbled (approx. 1/4 cup)
Instructions
- Sprinkle salt over your sliced cucumbers and let them sit out for 10–15 minutes. Then blot dry with paper towels to soak up any leftover liquid.
- In a big bowl, toss together ranch, green onions, cheddar, bacon, and dill until it’s all even.
- Take the prepped cucumbers and gently mix them into the bowl until everything’s nicely coated.
- Give it a taste and toss in more salt and pepper if you think it needs it.
- Pop the finished salad in the fridge for 15–30 minutes so everything gets extra tasty.
- If you like, sprinkle on a bit more dill or bacon right before you dig in.
Notes
- Adjust seasoning based on your taste preferences.
- For a vegetarian option, omit bacon.
- This salad is best served chilled.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 20mg