Cucumber Ranch Crack Salad
A refreshing and creamy salad combining crisp cucumbers, cherry tomatoes, and bacon bits, perfect for summer gatherings.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 4-6 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
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 Veggies: In a large mixing bowl, combine the sliced cucumbers, chopped red onion, and halved cherry tomatoes.
- Drizzle on the Ranch Dressing: Add the ranch dressing to the bowl and gently toss the vegetables until well coated.
- Add the Crunch Factor: 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 Out: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve and Enjoy: Before serving, give the salad a final toss and adjust seasoning if necessary.
Notes
Freshness is key. Use crisp cucumbers for the best texture and taste. This salad can be made a day in advance; just mix in creamy elements before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 450mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 25mg