Cucumber Ranch Crack Salad
A creamy, crunchy, and addictive salad made with fresh cucumbers, crispy bacon, shredded cheddar, and ranch dressing. Ready in 10 minutes and perfect as a low carb side dish.
Equipment
- Large mixing bowl
- Whisk
- Cutting board
- Chef's knife
Ingredients
- 2 large English cucumbers, thinly sliced pat dry with paper towels
- 1 cup cherry tomatoes, halved
- 6 strips bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1/2 cup ranch dressing full-fat recommended
- 1/4 cup sour cream
- 2 tbsp fresh dill, chopped
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1/4 tsp salt
Instructions
- Prep the cucumbers: Slice thin and pat completely dry with paper towels to remove excess moisture.
- Make the dressing: Whisk together ranch dressing, sour cream, garlic powder, salt, and pepper in a large bowl until smooth.
- Combine: Add cucumbers, cherry tomatoes, and half the bacon to the bowl. Toss gently to coat in the dressing.
- Add cheese: Fold in most of the cheddar, reserving some for topping.
- Top and serve: Transfer to a serving dish and top with remaining cheese, bacon, and fresh dill. Chill 15 minutes before serving if possible.
Notes
- Always pat cucumbers dry before mixing to prevent a watery salad.
- Keep components separate if making ahead - combine 20 minutes before serving.
- Store leftovers in an airtight container for up to 2 days.
- Use Greek yogurt instead of sour cream for a lighter option.