Ingredients
Scale
- 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)
Instructions
- Sprinkle salt over sliced cucumbers and let them sit for 10–15 minutes to draw out excess water. Blot them dry with paper towels.
- In a large bowl, toss together ranch dressing, green onions, cheddar cheese, crumbled bacon, and dill until well mixed.
- Gently mix in the prepared cucumbers until coated with the dressing.
- Adjust seasoning with salt and pepper to taste.
- For extra flavor, chill the salad in the fridge for 15–30 minutes before serving.
- 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.
- 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