Cucumber Ranch Crack Salad (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2-3 cups fresh cucumbers, sliced thin
02 -
½ cup creamy ranch dressing
03 -
½ cup sharp cheddar cheese, shredded
04 -
⅓ cup crispy bacon, crumbled
05 -
2 tbsp fresh green onions, chopped
→ Seasonings
06 -
½ tsp garlic powder
07 -
½ tsp dried dill weed
08 -
Salt and fresh black pepper to taste
# Instructions:
01 -
Wash and slice the cucumbers into thin rounds - about ¼ inch thick works perfectly. Chop the green onions into small pieces. If your bacon isn't already cooked, fry it up until crispy and crumble into bite-sized pieces.
02 -
In a large mixing bowl, toss together the sliced cucumbers, shredded cheddar cheese, crumbled bacon, and chopped green onions. Give everything a gentle mix so it's evenly distributed.
03 -
Pour the ranch dressing over the cucumber mixture. Sprinkle in the garlic powder, dried dill, and a pinch of salt and pepper. Don't go too heavy on the salt since the bacon and cheese already add plenty of flavor.
04 -
Gently toss everything until the cucumbers are nicely coated with the ranch dressing and all the flavors are mixed throughout. Make sure every piece gets some of that creamy goodness.
05 -
For the best flavor, pop it in the fridge for 10-15 minutes to let everything meld together. Serve chilled and garnish with extra bacon bits or green onions if you're feeling fancy.
# Notes:
01 -
This addictive salad is called 'crack salad' because once you start eating it, you can't stop!
02 -
Best enjoyed fresh, but will keep in the fridge for up to 2 days - though the cucumbers may release some water.
03 -
Perfect for potlucks, barbecues, or as a refreshing side dish on hot summer days.
04 -
No cooking required - just chop, mix, and enjoy this cool and crunchy treat.