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Cucumber Ranch Crack Salad

Cucumber Ranch Crack Salad: Your New Favorite Summer Side

Cucumber Ranch Crack Salad is a refreshing no-cook dish perfect for summer gatherings, featuring fresh cucumbers, creamy ranch dressing, and savory bacon.
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Prep Time 15 minutes
Chilling Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Cucumbers English or Persian for best texture
  • 1 cup Ranch Dressing Can be substituted with a dairy-free version
  • 1 cup Cheddar Cheese Low-fat cheese or feta works as a great alternative
  • 1/2 cup Bacon Can be omitted for vegetarian version
  • 2 tablespoons Green Onions Optional, but enhances the taste
  • 1 cup Optional Veggies e.g., bell peppers, cherry tomatoes

Equipment

  • mixing bowl
  • Colander
  • large spoon

Method
 

Step-by-Step Instructions
  1. Wash cucumbers thoroughly, pat dry, then slice into ¼-inch rounds and drain excess water.
  2. In a large mixing bowl, add ranch dressing and stir until smooth.
  3. Add drained cucumbers, cheddar cheese, bacon (or substitute), and optional veggies to the bowl.
  4. Gently toss all ingredients until evenly coated in dressing.
  5. Cover and chill in the refrigerator for at least 30 minutes.
  6. Serve chilled, garnished with additional bacon or herbs if desired.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 10gProtein: 8gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 5mgCalcium: 200mgIron: 1mg

Notes

Chill salad for at least 30 minutes before serving for the best flavor. Store leftovers in an airtight container for up to 2 days.

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