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Cucumber Ranch Crack Salad

Cucumber Ranch Crack Salad

This Cucumber Ranch Crack Salad is a simple, refreshing, and addictive dish perfect for summer. It combines the crunchy texture of cucumbers with a creamy ranch dressing, sharp cheddar cheese, and salty, crispy bacon. As a go-to for barbecues, picnics, and quick lunches, this crowd-pleasing salad is incredibly easy to prepare and delivers a huge flavor payoff with minimal effort.
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Prep Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2–3 cups Cucumbers, sliced
  • ½ cup Ranch Dressing
  • ½ cup Shredded Cheddar Cheese
  • ⅓ cup Cooked and Crumbled Bacon
  • 2 tbsp Chopped Green Onions
  • ½ tsp Garlic Powder
  • ½ tsp Dried Dill
  • Salt and Pepper to taste

Equipment

  • Mixing bowl
  • Whisk
  • Spatula or large spoon
  • Paper towels

Method
 

Instructions
  1. Prepare the Cucumbers: Start by washing your cucumbers thoroughly. Slice them into rounds about 1/4-inch thick. You can peel them if you prefer, but leaving the skin on is recommended for extra color and crunch. Pat the slices gently with a paper towel to remove excess moisture.
  2. Mix the Dressing: In a medium-sized mixing bowl, combine the ranch dressing, garlic powder, dried dill, salt, and pepper. Whisk everything together until the spices are evenly distributed and the dressing is smooth.
  3. Combine the Ingredients: Add the sliced cucumbers to a large bowl. Pour the prepared ranch dressing mixture over the top. Add the shredded cheddar cheese, crumbled bacon, and chopped green onions. Gently toss everything together until the cucumbers are fully coated.
  4. Chill and Serve: For the best flavor, cover the bowl and place the salad in the refrigerator to chill for at least 15–20 minutes to allow the flavors to meld. Give it one last gentle stir before serving.

Notes

For the best results, use English or Persian cucumbers as they are less watery. Pat the cucumber slices dry to prevent a soupy salad. Use a high-quality, thick ranch dressing. Ensure bacon is cooked until very crispy and has cooled completely before crumbling it into the salad to maintain its crunch.