Cucumber Ranch Crack Salad with Bacon and Cheddar (Print version)
A cold, crunchy cucumber ranch salad with sharp cheddar, crisp bacon, green onions, and dill.
# Ingredients:
For the salad
01 -
2 large English cucumbers, about 1 1/2 lb (680 g), sliced into thin half-moons
02 -
1/2 teaspoon kosher salt, for draining cucumbers
03 -
6 slices bacon, cooked crisp and crumbled
04 -
1 cup (115 g) shredded sharp cheddar cheese
05 -
1/3 cup sliced green onions
06 -
1 tablespoon chopped fresh dill, plus more for serving
For the ranch dressing
07 -
1/2 cup (120 ml) ranch dressing
08 -
1/4 cup (60 g) sour cream
09 -
1/2 teaspoon black pepper
10 -
1 teaspoon lemon juice or pickle juice, 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 paper towels or a clean kitchen towel.
02 -
Cook the bacon in a skillet over medium heat until crisp, 8-10 minutes. Drain on paper towels, cool, and crumble. Set aside 2 tablespoons for topping.
03 -
In a large bowl, stir together ranch dressing, sour cream, black pepper, and lemon juice or pickle juice if using.
04 -
Add the dried cucumbers, cheddar, green onions, dill, and most of the bacon to the bowl. Fold gently until the cucumbers are evenly coated.
05 -
Refrigerate for 20 minutes so the salad gets cold and the dressing thickens around the cucumbers.
06 -
Stir once, taste, and adjust with pepper if needed. Top with the reserved bacon and extra dill. Serve cold.
# Good to know:
01 -
Best served cold the same day it is mixed.
02 -
For make-ahead prep, store the dressing, cucumbers, cheese, and bacon separately.
03 -
Use English or Persian cucumbers for the crispest texture.