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Cucumber Ranch Crack Salad

Cucumber Ranch Crack Salad: No-Cook Perfection for Any Occasion

Cucumber Ranch Crack Salad is a no-cook delight that refreshes while adding flavor and satisfaction to any summer gathering.
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Prep Time 15 minutes
Chilling Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Salads
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 large cucumbers English or Persian for best crunch
  • 1 cup ranch dressing can use dairy-free options
  • 1 cup cheddar cheese shredded, can substitute with low-fat or feta
  • 4 slices bacon crispy, can substitute with chickpeas
Optional Veggies
  • 1 cup cherry tomatoes halved
  • 1 cup bell peppers diced, any color

Equipment

  • Mixing bowl
  • knife
  • Spatula

Method
 

Preparation Steps
  1. Slice the cucumbers into ¼-inch rounds and place in a large mixing bowl.
  2. Drizzle ranch dressing over cucumbers, then add shredded cheddar cheese. Fold gently to mix.
  3. Crumble crispy bacon and fold it into the salad.
  4. Toss in optional cherry tomatoes and bell peppers, mixing carefully.
  5. Transfer to a serving dish, cover, and chill in the refrigerator for at least 30 minutes.
  6. Serve chilled, garnished with extra cheese or herbs if desired.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 10gProtein: 8gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 30mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 200IUVitamin C: 15mgCalcium: 150mgIron: 1mg

Notes

For best taste, allow salad to sit for at least 30 minutes before serving to meld flavors.

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