Cucumber Ranch Crack Salad
A delicious and refreshing salad that combines crunchy cucumbers, savory ranch dressing, and crispy bacon, perfect for picnics or as a side dish.
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)
Instructions
Preparation
- 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 the 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
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.