Cucumber Ranch Crack Salad: Creamy, Crunchy Delight!
A refreshing salad featuring crisp cucumbers, cherry tomatoes, crispy bacon, and creamy ranch dressing, perfect for any summer gathering.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 6-8 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Gluten-Free
Ingredients
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 the Fresh Vegetables: In a large mixing bowl, combine the sliced cucumbers, chopped red onion, and halved cherry tomatoes.
- Dress the Salad: Add the ranch dressing to the bowl and gently toss the vegetables until they are well coated.
- Fold in the Flavorful Additions: 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 and Meld the Flavors: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
- Final Toss and Serve: Before serving, give the salad a final toss and adjust seasoning if necessary.
Notes
Best consumed within 2 days; store in an airtight container. Add bacon just before serving to maintain crispness.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg