Description
This Cucumber Ranch Crack Salad is a crunchy, creamy, and flavorful side dish perfect for quick meals and gatherings. Featuring thinly sliced cucumbers tossed in a rich ranch dressing with cheddar cheese and crispy bacon, it’s a refreshing American classic that comes together in just 10 minutes with no cooking required.
Ingredients
Salad Ingredients
- 4 cups cucumbers, thinly sliced
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon, crumbled
- 2 tablespoons fresh dill or parsley, chopped
- 1/4 teaspoon black pepper
Dressing Ingredients
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 packet dry ranch seasoning mix
Instructions
- Prepare the Cucumbers: Place the thinly sliced cucumbers in a large mixing bowl. For best results, pat them dry to reduce excess moisture and maintain your salad’s crunch.
- Make the Dressing: In a separate bowl, combine sour cream, mayonnaise, and the dry ranch seasoning. Stir until smooth and the seasoning is well incorporated.
- Combine Salad and Dressing: Pour the ranch dressing over the cucumbers and gently toss to coat all the slices evenly without bruising.
- Add Cheese and Bacon: Mix in shredded cheddar cheese, crumbled cooked bacon, chopped fresh dill or parsley, and black pepper. Stir until all ingredients are evenly distributed throughout the salad.
- Chill and Serve: Refrigerate the salad for at least 15 minutes to allow the flavors to meld and the salad to chill. Serve cold for the best taste and texture.
Notes
- For a lighter option, substitute the sour cream with Greek yogurt to reduce calories and add extra protein.
- This salad is best served fresh but can be stored covered in the refrigerator for up to one day to maintain freshness.
- Ensure cucumbers are patted dry before combining to avoid a soggy salad.
