Cucumber Ranch Crack Salad (Print Version)
A refreshing mix of crisp cucumbers, bacon, cheese and ranch dressing that creates an addictively delicious summer salad.
# Ingredients:
01 -
2 large cucumbers, diced
02 -
1 cup cherry tomatoes, halved
03 -
½ cup red onion, finely chopped
04 -
1 cup cooked bacon, crumbled
05 -
1 cup shredded cheddar cheese (or preferred variety)
06 -
½ cup ranch dressing
07 -
¼ cup fresh dill, chopped (or 1 tablespoon dried dill)
08 -
Salt and pepper to taste
# Steps:
01 -
Wash the cucumbers and tomatoes thoroughly. Dice the cucumbers into uniform pieces and halve the cherry tomatoes.
02 -
Finely chop the red onion to add zesty crunch to the salad.
03 -
If using raw bacon, cook in a pan until crispy, then crumble into small pieces. If using pre-cooked bacon, simply crumble it.
04 -
In a large mixing bowl, combine the diced cucumbers, halved cherry tomatoes, and finely chopped red onion.
05 -
Mix in the crumbled bacon and shredded cheese, distributing evenly throughout the vegetables.
06 -
Pour the ranch dressing over the mixture and add the chopped dill. Stir until all ingredients are well-coated with dressing.
07 -
Add salt and pepper to taste, adjusting based on personal preference.
08 -
Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld together.
09 -
Before serving, toss the salad once more to redistribute the dressing and ingredients evenly.
# Notes:
01 -
This salad can be prepared ahead of time and stored in the refrigerator for up to 24 hours.