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Cucumber Ranch Crack Salad: 7 Reasons to Love It

Cucumber Ranch Crack Salad
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Amazing Cucumber Ranch Crack Salad Recipe – So Addictive!

Ingredients

Scale
  • 6–8 medium garden cucumbers (about 4–5 pounds), peeled and sliced
  • 8–10 slices thick-cut beef bacon, cooked and crumbled
  • 2 cups sharp cheddar cheese, freshly shredded or diced
  • 1/2 small red onion, very thinly sliced or minced
  • 1/4 cup fresh dill, finely chopped
  • 1 1/2 cups good quality ranch dressing
  • 1 teaspoon sea salt, or to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste

Instructions

  1. Wash, peel, and deseed cucumbers. Slice into 1/4-inch half-moons or 1/2-inch cubes. Place in a colander, sprinkle with 1 tablespoon of salt, and let sit for 15-20 minutes. Rinse thoroughly and pat dry. Transfer to a large mixing bowl.
  2. Cook beef bacon until crispy. Drain on paper towels, cool, then crumble into small pieces. Add to the bowl with cucumbers.
  3. Shred or dice sharp cheddar cheese into small cubes. Add to the bowl.
  4. Very thinly slice or mince red onion. For a milder flavor, soak in ice water for 10-15 minutes, then drain and pat dry. Add to the mixing bowl.
  5. Wash and pat dry fresh dill. Finely chop and add to the mixing bowl.
  6. Pour ranch dressing into the bowl. Add sea salt and black pepper. Toss all ingredients together until evenly coated.
  7. Cover the bowl tightly or transfer to an airtight container. Refrigerate for a minimum of 2 hours, ideally 4 hours or overnight.
  8. Before serving, give the salad a gentle stir. Taste and adjust seasonings as needed. Serve chilled.

Notes

  • Double the batch for larger gatherings.
  • Use fresh ingredients for best flavor.
  • Let the salad chill to enhance the flavors.

Nutrition

Find it online: https://tastysizzle.com/cucumber-ranch-crack-salad/

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