Cucumber Ranch Crack Salad: A Crunchy, Creamy Delight

Cucumber Ranch Crack Salad is a refreshing no-cook dish bursting with flavor, combining crisp cucumbers, creamy ranch dressing, rich cheese, and smoky bacon.

Print Recipe Pin Recipe

Prep Time 15

Chill Time 30

Total Time 45

Servings: 6 servings

Course: Salads

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

4 cups Fresh Cucumbers sliced evenly, about ¼ inch thick
1 cup Ranch Dressing thicker dressing coats better
1 cup Shredded Cheddar Cheese can swap for lighter cheese
4 slices Cooked Bacon use turkey bacon for lighter option
2 tablespoons Green Onions chopped, or use chives
1 teaspoon Black Pepper to taste

Optional Add-Ins

1 cup Cherry Tomatoes quartered
1 cup Bell Peppers any color
1 tablespoon Jalapeños finely chopped, optional

Equipment

Mixing Bowl
Spatula
cutting board
Knife

Method

Step-by-Step Instructions

Wash the fresh cucumbers and slice them evenly into thin rounds, about ¼ inch thick.
In a large mixing bowl, combine the sliced cucumbers, shredded cheddar cheese, cooked bacon, and chopped green onions.
Pour a generous amount of ranch dressing over the cucumber mixture and gently toss everything together.
Sprinkle black pepper over the salad, toss again, and adjust seasoning to taste.
Cover the mixing bowl and refrigerate for at least 30 minutes before serving.
Transfer to a serving dish, garnish if desired, and serve cold.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 10gProtein: 8gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 30mgSodium: 500mgPotassium: 300mgFiber: 1gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 1mg

Notes

Enjoy the salad fresh and avoid drowning it in dressing for the best texture. Consider making it a day in advance for gatherings but add bacon just before serving to keep it crispy.

Tried this recipe?

Let us know how it was!