Cucumber Ranch Crack Salad (Print Version)
Crunchy cucumbers, ranch, bacon, and cheddar are tossed together making a tasty, savory, and cool salad.
# Ingredients:
→ Salad Base
01 -
2–3 cups cucumbers sliced into thin half-moons or rounds
→ Dressing and Mix-ins
02 -
1/4 cup chopped green onions
03 -
1 tablespoon fresh dill or use 1/2 teaspoon dried instead
04 -
1/2 cup shredded sharp cheddar cheese
05 -
1/2 cup classic ranch dressing
06 -
Salt and black pepper, add as much as you want
07 -
About 3–4 strips cooked bacon, crumbled up (should make about 1/4 cup)
# Instructions:
01 -
If you like, sprinkle on a bit more dill or bacon right before you dig in.
02 -
Pop the finished salad in the fridge for 15–30 minutes so everything gets extra tasty.
03 -
Give it a taste and toss in more salt and pepper if you think it needs it.
04 -
Take the prepped cucumbers and gently mix them into the bowl until everything's nicely coated.
05 -
In a big bowl, toss together ranch, green onions, cheddar, bacon, and dill until it's all even.
06 -
Sprinkle salt over your sliced cucumbers and let them sit out for 10–15 minutes. Then blot dry with paper towels to soak up any leftover liquid.
# Notes:
01 -
Salting the cucumbers first helps them stay crunchy instead of watery.