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Cucumber Ranch Crack Salad

Cucumber Ranch Crack Salad: Your New Favorite Summer Side

Cucumber Ranch Crack Salad is a refreshing, vibrant dish that combines crunchy cucumbers and savory ranch flavor for a delightful summer side.
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Prep Time 30 minutes
Cook Time 20 minutes
Chill Time 1 hour
Total Time 1 hour 50 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 cups Cucumbers English or Persian for best results
  • 1 medium Red Onion Can substitute with green onions
  • 1 cup Cherry/Grape Tomatoes Halved for easy eating
  • 6 slices Thick-Cut Beef Bacon Can use turkey bacon for a lighter option
  • 1 cup Sharp Cheddar Cheese Can substitute with non-dairy cheese for vegan
  • 2 tablespoons Fresh Dill Can substitute with dried herbs
  • 2 tablespoons Chives Fresh chopped
For the Dressing
  • 1/2 cup Mayonnaise Greek yogurt can replace for tangier taste
  • 1/2 cup Sour Cream or Greek Yogurt Choose based on preference
  • 1/4 cup Buttermilk Substitute with milk and vinegar
  • 2 tablespoons Lemon Juice Replace with vinegar if necessary
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Dried Dill Weed Optional but recommended
  • 1 teaspoon Parsley Flakes Optional but recommended
  • to taste Salt
  • to taste Black Pepper
  • 1 pinch Sugar Optional based on preference

Equipment

  • Mixing Bowl
  • Colander
  • Baking Sheet
  • parchment paper
  • box grater or food processor

Method
 

Step-by-Step Instructions
  1. Prepare the cucumbers by peeling them if desired, then slice into 1/4-inch rounds and lightly salt them. Let sit for 15-20 minutes.
  2. In a mixing bowl, whisk together mayonnaise, sour cream, buttermilk, and lemon juice until smooth. Stir in garlic powder, onion powder, dried dill, parsley flakes, and season with salt, pepper, and a pinch of sugar. Cover and chill the dressing.
  3. Preheat the oven to 400°F (200°C) and arrange bacon on a baking sheet. Bake for 15-20 minutes until crispy. Crumble bacon once cooled.
  4. Shred the cheddar cheese and chop dill and chives. Set aside.
  5. In a large mixing bowl, combine cucumbers, red onion, tomatoes, crumbled bacon, and shredded cheddar cheese. Toss gently.
  6. Pour two-thirds of the dressing over the salad and toss. Fold in fresh dill and chives. Chill before serving.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 10gProtein: 8gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 20mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 4gVitamin A: 15IUVitamin C: 30mgCalcium: 15mgIron: 5mg

Notes

Chill cucumbers and dressing before assembling to keep the salad crisp. Dress individual portions if serving multiple people to maintain freshness.

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