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Cucumber Ranch Crack Salad

Cucumber Ranch Crack Salad: Refreshing No-Cook Delight

Cucumber Ranch Crack Salad is a light and refreshing dish that combines crisp cucumbers and creamy ranch dressing, perfect for summer meals.
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Prep Time 10 minutes
Chill Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Salad Ingredients
  • 2 cups cucumbers use English or Persian cucumbers for best texture
  • 1 cup ranch dressing substitute with a dairy-free version for lighter option
  • 1 cup sharp cheddar cheese swap for feta or low-fat cheese for variations
  • 4 slices bacon omit for vegetarian version or substitute with crispy chickpeas
  • 1 cup optional veggies e.g., bell peppers, cherry tomatoes; customize to your taste

Equipment

  • Mixing Bowl

Method
 

Preparation Steps
  1. Start by thoroughly washing your cucumbers to remove any dirt. Slice them into uniform ¼ inch rounds.
  2. In the bowl with the cucumbers, add ranch dressing, cheddar cheese, and crispy bacon. Gently toss the ingredients together.
  3. Cover the mixing bowl with plastic wrap and place it in the refrigerator. Allow the salad to chill for at least 30 minutes.
  4. Once chilled, drain any excess liquid if necessary. Serve in a bowl, garnishing with fresh herbs or additional cheese if desired.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 6gProtein: 6gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 30mgSodium: 500mgPotassium: 300mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 1mg

Notes

Best enjoyed fresh. Store leftovers in an airtight container in the fridge for up to 2 days. Drain excess liquid before serving for optimal texture.

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