Cucumber Ranch Crack Salad
A refreshing and satisfying salad featuring fresh cucumbers, savory ranch dressing, and crispy bacon, perfect for summer days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: No Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 medium Fresh Cucumbers, thinly sliced
- 1 cup Ranch Dressing, preferably homemade or high-quality store-bought
- 1 small Red Onion, finely chopped
- 1 cup Cherry Tomatoes, halved
- 1/2 cup Bacon Bits, cooked and crumbled
- 1 cup Cheddar Cheese, shredded
- 2 tablespoons Fresh Dill, chopped
- Salt, to taste
- Pepper, to taste
Instructions
- Combine the sliced cucumbers, chopped red onion, and halved cherry tomatoes in a large mixing bowl.
- Add the ranch dressing to the bowl and gently toss the vegetables until they are well coated.
- Fold in the crumbled bacon bits, shredded cheddar cheese, and chopped fresh dill.
- Season with salt and pepper to taste, mixing gently to combine.
- Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
- Before serving, give the salad a final toss and adjust seasoning if necessary.
Notes
For extra crunch, consider adding diced bell peppers or celery. Use homemade ranch dressing for a fresher taste.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg