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–+ servings

Cucumber Ranch Crack Salad

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A delicious and refreshing salad that combines crunchy cucumbers, savory ranch dressing, and crispy bacon, perfect for picnics or as a side dish.
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Prep Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 290
Ingredients Method Nutrition Notes

Ingredients
  

Main ingredients
  • 2–3 cups cucumbers sliced into thin half-moons or rounds
  • 1/4 cup chopped green onions
  • 1 tablespoon fresh dill or use 1/2 teaspoon dried instead
  • 1/2 cup shredded sharp cheddar cheese
  • 1/2 cup classic ranch dressing
  • Salt and black pepper, add as much as you want
  • 3–4 strips cooked bacon, crumbled up (should make about 1/4 cup)

Method
 

Preparation
  1. 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.
  2. In a big bowl, toss together the ranch, green onions, cheddar, bacon, and dill until it’s all even.
  3. Take the prepped cucumbers and gently mix them into the bowl until everything’s nicely coated.
  4. Give it a taste and toss in more salt and pepper if you think it needs it.
  5. Pop the finished salad in the fridge for 15–30 minutes so everything gets extra tasty.
  6. If you like, sprinkle on a bit more dill or bacon right before you dig in.

Nutrition

Serving: 1gCalories: 290kcalCarbohydrates: 10gProtein: 10gFat: 25gSaturated Fat: 7gSodium: 600mgFiber: 1gSugar: 2g

Notes

This salad is best served chilled. You can add a sprinkle of additional bacon or dill on top for presentation. For storage, keep the salad in an airtight container in the fridge for up to 2-3 days. To maintain cucumber crunch, store the dressing separately.
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