Cucumber Ranch Crack Salad
Cucumber Ranch Crack Salad is a cool, crunchy, and creamy side dish with fresh cucumbers, crispy bacon, sharp cheddar, and creamy ranch dressing—easy to make in just 10 minutes!
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Ingredients
2–3 cups fresh cucumbers, sliced thin
½ cup creamy ranch dressing
½ cup sharp cheddar cheese, shredded
⅓ cup crispy bacon, crumbled
2 tbsp fresh green onions, chopped
½ tsp garlic powder
½ tsp dried dill weed
Salt and fresh black pepper to taste
Instructions
- Wash and slice the cucumbers into thin rounds (about ¼ inch thick). Chop the green onions into small pieces. If the bacon isn’t already cooked, fry it until crispy and crumble it into bite-sized pieces.
- In a large mixing bowl, combine the sliced cucumbers, shredded cheddar cheese, crumbled bacon, and chopped green onions. Gently mix until evenly distributed.
- Pour the ranch dressing over the cucumber mixture. Sprinkle in the garlic powder, dried dill, and a pinch of salt and pepper. Toss everything together to coat the cucumbers with the dressing.
- Refrigerate the salad for 10-15 minutes to allow the flavors to meld together.
- Serve chilled, and garnish with extra bacon bits or green onions if desired.
Notes
- For extra crunch, consider adding bell peppers, cherry tomatoes, or even avocado to the salad.
- Make it spicy by adding diced jalapeños or hot sauce to the dressing.
- For a vegan version, use vegan ranch dressing, plant-based cheese, and vegan bacon.
- For a lighter version, use low-fat or light ranch dressing.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 25mg
Find it online: https://cheftinaskitchen.com/cucumber-ranch-crack-salad/
