Ingredients
Equipment
Method
Step-by-Step Instructions
- Wash cucumbers under cool running water, slice them into thin rounds or half-moons, and place in a large mixing bowl.
- In a skillet, cook bacon over medium heat until crispy, about 8 to 10 minutes. Transfer to a plate lined with paper towels and crumble.
- Sprinkle shredded cheddar cheese over the sliced cucumbers and gently toss to combine.
- Pour ranch dressing over the mixture and stir until well-coated.
- Add crumbled bacon, season with salt and pepper, and mix again until evenly distributed.
- Cover and chill the salad for about 20 minutes before serving. Garnish with chopped chives or dill before serving.
Nutrition
Notes
This salad is ideal for summer gatherings and is naturally gluten-free. Feel free to swap cheeses or dressings to suit your taste.
