Cucumber Ranch Crack Salad (Printer-Friendly)
Cool cucumber salad with bacon, cheddar, and ranch. Quick, no-cook side perfect for summer.
# The Ingredients You'll Need:
→ Main Ingredients
01 -
2 to 3 cups fresh cucumbers, sliced into 1/4-inch rounds
02 -
1/2 cup creamy ranch dressing
03 -
1/2 cup sharp cheddar cheese, shredded
04 -
1/3 cup crispy bacon, crumbled
05 -
2 tablespoons green onions, chopped
→ Seasonings
06 -
1/2 teaspoon garlic powder
07 -
1/2 teaspoon dried dill weed
08 -
Salt, to taste
09 -
Freshly ground black pepper, to taste
# Step-by-Step Instructions:
01 -
Wash and slice cucumbers into thin rounds, approximately 1/4 inch thick. Chop green onions finely. If bacon is uncooked, fry until crispy and crumble into small pieces.
02 -
In a large mixing bowl, combine sliced cucumbers, shredded cheddar, crumbled bacon, and chopped green onions. Toss gently to distribute evenly.
03 -
Pour ranch dressing over the mixture. Add garlic powder, dill weed, salt, and black pepper. Mix gently to coat the cucumbers evenly with dressing and seasonings.
04 -
Refrigerate for 10 to 15 minutes to enhance flavor. Serve chilled with optional garnish of extra bacon or green onions.
# Extra Tips:
01 -
This salad is best served fresh but can be refrigerated for up to 2 days; expect some water release from the cucumbers.
02 -
Ideal for barbecues, potlucks, or as a refreshing summer side dish with minimal prep.
03 -
Avoid overseasoning with salt due to the bacon and cheese's inherent saltiness.