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Cucumber Ranch Crack Salad

Cucumber Ranch Crack Salad: A Crunchy, Flavorful Delight

Cucumber Ranch Crack Salad is a vibrant, refreshing dish combining crunchy cucumbers, zesty ranch dressing, and savory bacon, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Best Recipe Ideas
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 large cucumbers Use fresh, in-season for optimal crunch.
  • 1/2 cup cherry tomatoes Sweetness balances the tangy dressing.
  • 1/2 small red onion Chop finely; green onions can be used for a milder taste.
  • 4 slices cooked bacon Adds savory depth; pre-cooked is a time-saver.
  • 1 cup shredded cheese Cheddar is perfect, but try mozzarella or pepper jack.
  • 1/2 cup ranch dressing The creamy base that ties everything together.
  • 2 tablespoons fresh dill Introduces an herbaceous note; dried dill is acceptable.
  • to taste salt
  • to taste pepper
For Serving
  • optional toppings Add fruits like diced apples or fresh herbs.
  • to taste chili flakes For a touch of heat.

Equipment

  • Large mixing bowl
  • Knife
  • Cutting board
  • Pan

Method
 

Step-by-Step Instructions
  1. Begin by washing and dicing two large, fresh cucumbers into bite-sized pieces.
  2. Halve a cup of sweet cherry tomatoes and set aside with the cucumbers.
  3. Finely chop half a small red onion and add it to the mixing bowl with cucumbers and tomatoes.
  4. Cook diced raw bacon in a pan over medium heat until crispy, about 7-10 minutes.
  5. In the large bowl, mix in the crispy bacon with cucumbers, tomatoes, and onion.
  6. Stir in one cup of shredded cheese, mixing well.
  7. Pour in half a cup of ranch dressing and add two tablespoons of chopped fresh dill, stirring to coat evenly.
  8. Season with salt and pepper to preference, mixing well.
  9. Cover the salad with plastic wrap and refrigerate for at least 30 minutes.
  10. Before serving, give the salad a gentle toss to redistribute the dressing and flavors.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 10gProtein: 8gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 150mgIron: 1mg

Notes

Best served chilled and can be customized with various toppings. Store in an airtight container for up to 3 days.

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