Cucumber Ranch Crack Salad (Print Version)
Creamy cucumber salad with bacon, cheddar, and herbs, ready in 10 minutes and ideal for summer gatherings.
# What You'll Need:
→ Vegetables
01 -
2 to 3 cups thinly sliced English cucumber rounds (approx. 4.7 to 7.1 ounces)
02 -
2 tablespoons fresh green onions, chopped
→ Dairy
03 -
1/2 cup sharp cheddar cheese, shredded (approx. 56 grams)
→ Meat
04 -
1/3 cup crispy bacon, crumbled (approx. 28 grams)
→ Condiments & Seasonings
05 -
1/2 cup creamy ranch dressing (approx. 120 ml)
06 -
1/2 teaspoon garlic powder
07 -
1/2 teaspoon dried dill weed
08 -
Salt, to taste
09 -
Freshly ground black pepper, to taste
# Steps to Follow:
01 -
Wash cucumbers thoroughly and slice into 1/4 inch thickness rounds. Retain skin for added texture and color. For regular cucumbers, remove seeds to reduce excess moisture.
02 -
Fry bacon in a skillet over medium heat for 6 to 8 minutes until nearly burnt and crispy. Drain on paper towels, then crumble into bite-sized pieces.
03 -
In a large mixing bowl, gently toss sliced cucumbers, shredded cheddar, crumbled bacon, and chopped green onions to ensure even distribution.
04 -
Pour ranch dressing over the mixture and sprinkle with garlic powder, dried dill, salt, and black pepper. Adjust salt cautiously due to bacon and cheese saltiness.
05 -
Gently toss all ingredients until cucumbers are well coated. Refrigerate for 10 to 15 minutes to allow flavors to meld and to chill before serving.
# Additional Notes:
01 -
For best texture, pat cucumbers dry after slicing to remove excess moisture.
02 -
Cook bacon until almost burnt for enhanced crunch and flavor.
03 -
Shredding cheese from block provides fresher taste and better texture than pre-shredded.
04 -
Salad keeps well refrigerated up to 48 hours but may release liquid; drain excess before serving leftovers.