Chilled Cucumber Ranch Crack Salad (Print version)
Cool cucumber ranch salad with crisp bacon, sharp cheddar, fresh herbs, and a creamy chilled dressing.
# Ingredients:
For the salad
01 -
2 large English cucumbers, about 1 1/2 lb (680 g), sliced into thin half-moons
02 -
1 teaspoon kosher salt, for draining the cucumbers
03 -
6 slices bacon, cooked crisp and chopped
04 -
1 cup (115 g) shredded sharp cheddar cheese
05 -
1/4 cup (35 g) finely diced red onion
06 -
2 tablespoons chopped fresh chives
07 -
1 tablespoon chopped fresh dill
For the ranch dressing
08 -
1/2 cup (115 g) mayonnaise
09 -
1/3 cup (80 g) sour cream
10 -
1 tablespoon dry ranch seasoning, gluten-free if needed
11 -
1 tablespoon fresh lemon juice
12 -
1/2 teaspoon black pepper
13 -
1/4 teaspoon garlic powder, optional
# Instructions:
01 -
Place the sliced cucumbers in a colander and toss with kosher salt. Let stand for 15 minutes, then pat very dry with a clean kitchen towel or paper towels.
02 -
Cook the bacon in a skillet over medium heat until crisp, about 10-12 minutes. Drain on paper towels, cool, and chop. Reserve 2 tablespoons for topping.
03 -
In a large bowl, stir together mayonnaise, sour cream, ranch seasoning, lemon juice, black pepper, and garlic powder until smooth.
04 -
Add the dried cucumbers, cheddar, red onion, chives, dill, and most of the bacon to the bowl. Fold gently until everything is coated.
05 -
Cover and refrigerate for at least 30 minutes. Stir gently, taste for seasoning, and top with the reserved bacon and extra herbs before serving cold.
# Good to know:
01 -
Best served cold after 30-60 minutes of chilling.
02 -
Use English or Persian cucumbers for the crispest texture.
03 -
If making ahead, keep the bacon separate until serving.