Cucumber Ranch Crack Salad

Why Make This Recipe

Cucumber Ranch Crack Salad is a refreshing and hearty dish that combines the crispness of cucumbers with the creamy goodness of ranch dressing. It’s not just tasty; it’s also super easy to make. Perfect for summer picnics, barbecues, or as a side dish at any meal, this salad offers a delightful crunch with flavors that everyone loves. Plus, it’s quick to prepare, making it a great choice for busy days.

How to Make Cucumber Ranch Crack Salad

Ingredients:

• 2–3 cups cucumbers, sliced into thin half-moons or rounds
• 1/4 cup chopped green onions
• 1 tablespoon fresh dill (or use 1/2 teaspoon dried instead)
• 1/2 cup shredded sharp cheddar cheese
• 1/2 cup classic ranch dressing
• Salt and black pepper, to taste
• About 3–4 strips cooked bacon, crumbled (should make about 1/4 cup)

Directions:

1. Sprinkle salt over your sliced cucumbers and let them sit out for 10–15 minutes. This helps draw out excess water. After that, blot them dry with paper towels.
2. In a big bowl, toss together ranch dressing, green onions, cheddar cheese, crumbled bacon, and dill until everything is well mixed.
3. Gently mix in the prepared cucumbers until they are nicely coated with the dressing and other ingredients.
4. Give it a taste and toss in more salt and pepper if needed.
5. For extra flavor, pop the finished salad in the fridge for 15–30 minutes before serving to let all the flavors blend together.
6. If desired, sprinkle on a bit more dill or bacon right before you dig in.

How to Serve Cucumber Ranch Crack Salad

Serve this salad chilled as a side dish or a light lunch. It pairs nicely with grilled meats, sandwiches, or can be enjoyed on its own. You can also serve it in a large bowl so everyone can help themselves or portion it out into smaller servings.

How to Store Cucumber Ranch Crack Salad

Store any leftovers in an airtight container in the fridge. It’s best enjoyed within 2-3 days. The cucumbers might lose some crunchiness over time, but the flavors will continue to meld together, making it still tasty!

Tips to Make Cucumber Ranch Crack Salad

• Use fresh cucumbers for the best crunch and taste.
• Feel free to add other veggies like bell peppers or tomatoes for extra color and flavor.
• If you prefer, you can substitute Greek yogurt for ranch dressing for a healthier twist.

Variation

You can switch up the base and use other salad greens, or add avocado or corn for an interesting twist. If you need a vegetarian version, simply omit the bacon or replace it with a plant-based alternative.

FAQs

1. Can I use any kind of dressing?
Yes, you can use any creamy dressing you prefer, but classic ranch pairs perfectly with the crisp cucumbers.

2. Can I make this salad ahead of time?
Yes, you can prepare the ingredients a day in advance, but keep the dressing separate until you’re ready to serve to maintain the freshness of the cucumbers.

3. Is this salad gluten-free?
Yes, all the ingredients in Cucumber Ranch Crack Salad are gluten-free, making it a great option for those with gluten sensitivities.

Cucumber Ranch Crack Salad

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A refreshing and hearty salad that combines crisp cucumbers with creamy ranch dressing, perfect for summer picnics and barbecues.

• Total Time: 25 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 2–3 cups cucumbers, sliced into thin half-moons or rounds
• 1/4 cup chopped green onions
• 1 tablespoon fresh dill (or 1/2 teaspoon dried)
• 1/2 cup shredded sharp cheddar cheese
• 1/2 cup classic ranch dressing
• Salt and black pepper, to taste
• About 3–4 strips cooked bacon, crumbled (about 1/4 cup)

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Instructions

1. Sprinkle salt over sliced cucumbers and let them sit for 10–15 minutes to draw out excess water. Blot them dry with paper towels.
2. In a large bowl, toss together ranch dressing, green onions, cheddar cheese, crumbled bacon, and dill until well mixed.
3. Gently mix in the prepared cucumbers until coated with the dressing.
4. Adjust seasoning with salt and pepper to taste.
5. For extra flavor, chill the salad in the fridge for 15–30 minutes before serving.
6. Sprinkle more dill or bacon on top before serving, if desired.

Notes

Best enjoyed within 2-3 days. Stay fresh by storing leftovers in an airtight container.

• Author: nevaeh-hall
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: Mixing
• Cuisine: American
• Diet: Gluten-Free

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 3g
• Sodium: 600mg
• Fat: 18g
• Saturated Fat: 7g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 9g
• Fiber: 1g
• Protein: 8g
• Cholesterol: 25mg