Cucumber Ranch Crack Salad: The Perfect Summer Refreshment
Enjoy the refreshing Cucumber Ranch Crack Salad, a quick and easy dish bursting with flavor, perfect for summer gatherings.
Equipment
- Skillet
- mixing bowl
- cutting board
- knife
- Measuring cups
- spoon
- plastic wrap
Ingredients
For the Salad
- 2 cups Cucumbers Fresh crunch and hydration; substitute with zucchini for a low-carb option.
- 1 cup Cherry Tomatoes Adds sweetness and acidity; diced bell peppers or radishes can be great alternatives.
- 1 small Red Onion Provides zesty flavor and crunch; use green onions for a milder taste.
- 4 slices Cooked Bacon Offers savory richness; try turkey bacon or smoked tofu for a leaner variation.
- 1 cup Shredded Cheese Enhances creaminess and flavor; opt for cheddar or mozzarella, or dairy-free cheese.
- 2 tablespoons Fresh Dill Brings brightness to the dish; dried dill or other herbs like parsley can work too.
- to taste Salt Essential for enhancing overall flavor; adjust according to your taste.
- to taste Pepper Essential for enhancing overall flavor; adjust according to your taste.
For the Dressing
- 1 cup Ranch Dressing Acts as the creamy base for the salad; consider a yogurt-based dressing for a lighter option.
Instructions
Step-by-Step Instructions
- Begin by washing the fresh cucumbers and cherry tomatoes under cool running water. Once clean, dice the cucumbers into bite-sized pieces and halve the cherry tomatoes for a pop of sweetness. Set aside.
- Finely chop the red onion. Add it to the bowl with your cucumbers and tomatoes.
- Cook the bacon in a skillet over medium heat until crispy, about 5-7 minutes. Remove from heat, drain excess grease, and crumble the bacon.
- In a large mixing bowl, combine the diced cucumbers, halved cherry tomatoes, and chopped red onion. Stir to combine.
- Add the crumbled bacon and shredded cheese to the vegetable mix and stir until evenly distributed.
- Pour the ranch dressing over the combined ingredients, add the chopped dill, and stir until well-coated.
- Season the salad with salt and pepper to taste.
- Cover with plastic wrap and refrigerate for at least 30 minutes.
- Just before serving, give the salad a gentle toss to redistribute the ingredients.
Notes
Always use fresh, in-season ingredients for the best flavor. Consider using a lighter dressing option and refrigerate before serving for optimal taste.
Nutrition
Serving: 1cupCalories: 200kcalCarbohydrates: 10gProtein: 8gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 400mgPotassium: 200mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 1mg
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