Cucumber Ranch Crack Salad (Printer-Friendly Format)
Crisp cucumbers tossed in creamy ranch with bacon and cheese for a chilled, crave-worthy summer salad.
# Ingredients Needed:
→ Salad Base
01 -
4 cups sliced fresh cucumbers, unpeeled
02 -
1 cup shredded sharp cheddar cheese
03 -
1/2 cup chopped green onions
04 -
1/2 cup cooked and crumbled bacon
→ Dressing and Seasoning
05 -
3/4 cup high-quality ranch dressing
06 -
1/2 teaspoon garlic powder
07 -
1/2 teaspoon dried dill
08 -
1/4 teaspoon kosher salt
09 -
1/4 teaspoon ground black pepper
# Step-by-Step Directions:
01 -
Wash and slice cucumbers into 1/4-inch thick rounds, leaving the skin on. If cucumbers are large and seedy, remove some seeds to prevent excess moisture.
02 -
Chop green onions, shred cheddar cheese if not pre-shredded, and crumble cooked bacon into small pieces.
03 -
In a large mixing bowl, add cucumbers, cheese, bacon, and green onions. Toss gently to evenly distribute ingredients.
04 -
Pour ranch dressing over the salad. Sprinkle in garlic powder, dill, salt, and pepper. Start with smaller amounts and adjust to taste.
05 -
Gently toss the salad until cucumbers are evenly coated and ingredients are well combined. Avoid crushing the cucumber slices.
06 -
Refrigerate the salad for 10 to 15 minutes to allow flavors to meld. Stir gently before serving.
# Extra Suggestions:
01 -
For extra freshness, use English cucumbers to reduce wateriness and increase crunch.
02 -
Add cherry tomatoes or diced bell peppers for color and variety.
03 -
Use fresh dill instead of dried for a more vibrant herbal note.