Cucumber Ranch Crack Salad: Creamy, Crunchy Delight
A delightful summer salad featuring fresh cucumbers, creamy ranch dressing, and crispy bacon bits, perfect for gatherings.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time:
45 minutes - Yield: 6-8 servings 1x
- Category: Salad
- Method:
Mixed - Cuisine: American
- Diet:
Vegetarian
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Scale
- 4 medium Fresh Cucumbers, thinly sliced
- 1 cup Ranch Dressing, preferably homemade or high-quality store-bought
- 1 small Red Onion, finely chopped
- 1 cup Cherry Tomatoes, halved
- 1/2 cup Bacon Bits, cooked and crumbled
1 cup Cheddar Cheese, shredded - 2 tablespoons Fresh Dill, chopped
- Salt, to taste
- Pepper, to taste
Instructions
- Combine Fresh Vegetables: In a large mixing bowl, combine the sliced cucumbers, chopped red onion, and halved cherry tomatoes.
- Add Creamy Dressing: Pour the ranch dressing into the bowl and gently toss the vegetables until they are beautifully coated.
- Fold in Flavor: Gently fold in the crumbled bacon bits, shredded cheddar cheese, and chopped fresh dill.
- Season to Perfection: Season with salt and pepper to taste, mixing gently to combine.
- Chill & Meld: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
- Final Toss & Serve: Before serving, give the salad a final toss and adjust seasoning if necessary.
Notes
Store leftovers in an airtight container in the fridge for up to 2 days. Best enjoyed fresh to maintain texture.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat:
10g - Unsaturated Fat:
8g - Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 30mg