Cucumber Ranch Crack Salad: Quick, Creamy, and Irresistible!

Enjoy a refreshing Cucumber Ranch Crack Salad that’s quick to make, low-carb, and packed with flavor, perfect for summer gatherings.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 servings

Course: Salad

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

3-4 cups Cucumbers Fresh, crisp base; use English or Persian varieties for the best flavor.
1 cup Sharp Cheddar Cheese Bold taste; grate fresh for optimal results.
4 slices Cooked Bacon Crisp, smoky crunch.
1/4 cup Red Onion Provides a sharp bite; slice thinly.
1 tablespoon Fresh Dill Offers an aromatic touch.

For the Dressing

1 cup Sour Cream Forms the creamy base; can substitute with Greek yogurt.
2-3 tablespoons Dry Ranch Seasoning Mix Convenient flavor booster.
to taste Salt Essential for enhancing flavor.
to taste Black Pepper Essential for enhancing flavor.

Equipment

Large skillet
Mixing Bowl
Spatula

Method

Cucumber Ranch Crack Salad Instructions

Crisp the bacon in a skillet over medium heat for 8-10 minutes until golden brown. Crumble and set aside.
Slice the cucumbers into ¼-inch rounds and place them in a large mixing bowl.
In a separate bowl, mix sour cream and ranch seasoning until smooth.
Combine the bacon, cheddar cheese, red onion, and dill with cucumbers. Toss gently.
Pour the ranch dressing over the salad and fold gently to coat.
Season with salt and pepper to taste and serve immediately or chill for 10-15 minutes.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 8gProtein: 10gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 7mgCalcium: 200mgIron: 1mg

Notes

Serve immediately after mixing for the best taste. Chill to enhance flavors before serving.

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