Description
The Cucumber Ranch Crack Salad is a creamy, crunchy, and refreshing side dish that’s perfect for barbecues, weeknight dinners, or holiday spreads. With crisp cucumbers, ranch dressing, and savory add-ins like bacon and cheese, it’s a salad so good you’ll want to make it again and again.
Ingredients
Scale
- 2 large English cucumbers (or 4–5 Persian cucumbers)
- 1 cup ranch dressing (homemade or store-bought)
- ½ cup shredded cheddar cheese
- ½ cup cooked bacon bits
- ¼ cup green onions or chives, chopped
- ½ cup cherry tomatoes, halved (optional)
- Salt and black pepper to taste
- Fresh dill or parsley for garnish
Instructions
- Prepare the cucumbers: Wash and slice cucumbers into thin rounds or half-moons. Sprinkle lightly with salt and let them sit for 10 minutes. Pat dry to remove excess water.
- Mix the dressing: In a large bowl, add the ranch dressing. If making homemade, combine mayonnaise, sour cream, buttermilk, garlic powder, onion powder, and fresh herbs.
- Combine ingredients: Toss cucumbers with ranch dressing until evenly coated. Add cheese, bacon bits, and green onions. Stir gently to combine.
- Garnish & serve: Sprinkle with fresh dill or parsley before serving. For best results, chill 15–20 minutes before enjoying.
Notes
- Make-Ahead: Store cucumbers and dressing separately, then mix before serving.
- Variations: Add chicken for protein, jalapeños for spice, or avocado for healthy fats.
- Storage: Best eaten fresh, but will keep in the fridge up to 2 days.
Nutrition
- Serving Size: 1cup
- Calories: 210kcal
- Sugar: 3g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 28mg