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Cucumber Ranch Crack Salad

Cucumber Ranch Crack Salad: Refreshing Crunch for Summer Fun

Cucumber Ranch Crack Salad is a refreshing, no-cook dish perfect for summer gatherings.
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Prep Time 15 minutes
Chilling Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 3 cups cucumbers sliced into ¼ inch rounds
  • 1 cup ranch dressing can substitute with dairy-free option
  • 1 cup sharp cheddar cheese can switch with low-fat cheese or feta
  • 4 slices bacon optionally cooked and crumbled
  • 1 cup bell peppers optional, diced
  • ¼ cup fresh herbs optional, such as dill or parsley

Equipment

  • mixing bowl
  • cutting board
  • sharp knife
  • spatula
  • Plastic wrap

Method
 

Step-by-Step Instructions
  1. Begin by washing the cucumbers thoroughly, then slice them into ¼ inch rounds. Place the sliced cucumbers in a large mixing bowl.
  2. Pour the ranch dressing over the cucumber slices in the bowl, folding the cucumbers into the dressing gently.
  3. Sprinkle the sharp cheddar cheese and cooked bacon into the bowl, mixing lightly.
  4. If desired, toss in any optional ingredients such as diced bell peppers or fresh herbs.
  5. Transfer the salad to a serving dish and cover it with plastic wrap. Refrigerate for at least 30 minutes.
  6. Once chilled, give the salad a gentle stir before serving, draining any excess liquid.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 10gProtein: 6gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 400mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 5IUVitamin C: 10mgCalcium: 15mgIron: 5mg

Notes

For best results, prep ingredients in advance and keep cucumbers and dressing separate until ready to serve.

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