Description
A crunchy, tangy, and smoky cucumber salad that pairs perfectly with grilled meats and spicy dishes.
Ingredients
Scale
- 6–8 slices of bacon
- 2–3 medium cucumbers
- 1 teaspoon salt
- 1 cup prepared ranch dressing (or 1/2 cup mayo and 1/2 cup sour cream plus 1 tablespoon dried ranch seasoning)
- 1/2 cup chopped bacon
- 2 tablespoons chopped fresh dill
Instructions
- Crisp the bacon: Bake on a rimmed sheet at 400°F (200°C) for 12–16 minutes or fry in a skillet over medium-high heat for 8–10 minutes; drain on paper towels and chop.
- Thinly slice the cucumbers using a mandoline for uniform 1/8″ slices, then toss with 1 teaspoon salt and let sit for 15 minutes, pressing or patting dry to remove excess moisture.
- Combine the cucumbers with the ranch dressing and chopped bacon, fold in the dill, chill for 10 minutes, and serve.
Notes
For a twist, consider adding pickle juice to the dressing for a tangy flavor. Store leftovers in an airtight container for 2-3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Mixing and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 25mg