Cucumber Ranch Crack Salad
Cool, crunchy cucumber salad with ranch, bacon, and cheddar. Perfect for hot summer days.
Equipment
- large mixing bowl
- Sharp Knife
- cutting board
Ingredients
Main 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 tablespoon fresh green onions, chopped
Seasonings
- ½ teaspoon garlic powder
- ½ teaspoon dried dill weed
- Salt and fresh black pepper to taste
Instructions
Preparation
- Wash and slice the cucumbers into thin rounds - about ¼ inch thick works perfectly.
- Chop the green onions into small pieces.
- If your bacon isn't already cooked, fry it up until crispy and crumble into bite-sized pieces.
- In a large mixing bowl, toss together the sliced cucumbers, shredded cheddar cheese, crumbled bacon, and chopped green onions. Give everything a gentle mix so it's evenly distributed.
- Pour the ranch dressing over the cucumber mixture. Sprinkle in the garlic powder, dried dill, and a pinch of salt and pepper.
- Gently toss everything until the cucumbers are nicely coated with the ranch dressing and all the flavors are mixed throughout.
- For the best flavor, pop it in the fridge for 10-15 minutes to let everything meld together. Serve chilled and garnish with extra bacon bits or green onions if you're feeling fancy.
Notes
This addictive salad is called 'crack salad' because once you start eating it, you can't stop! Best enjoyed fresh, but will keep in the fridge for up to 2 days - though the cucumbers may release some water. Perfect for potlucks, barbecues, or as a refreshing side dish on hot summer days.
Nutrition
Serving: 1servingCalories: 200kcalCarbohydrates: 6gProtein: 5gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 20mgSodium: 350mgPotassium: 200mgFiber: 1gSugar: 2gVitamin A: 25IUVitamin C: 10mgCalcium: 15mgIron: 2mg
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