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–+ servings
Cucumber Ranch Crack Salad

Cucumber Ranch Crack Salad: Your No-Cook Summer Winner

Cucumber Ranch Crack Salad is a light, refreshing dish perfect for summer without any cooking involved.
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Prep Time 10 minutes
Chill Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 medium Cucumbers Consider using English cucumbers for their sweet flavor and fewer seeds.
  • 1 cup Ranch Dressing You can substitute with a dairy-free option for a lighter twist.
  • 1 cup Shredded Cheddar Cheese Feel free to omit or swap it with dairy-free cheese for a vegan variant.
  • 4 slices Cooked Bacon Omit for a vegetarian option or replace with roasted chickpeas.
  • 1/4 cup Chopped Green Onions Scallions or chives can work as tasty substitutes.
  • 1 teaspoon Garlic Powder Fresh garlic can be used for bolder flavor.
  • 1 teaspoon Dried Dill Using fresh dill will brighten the salad.
  • to taste Salt and Pepper Essential for seasoning; adjust to taste.
Optional Add-Ins
  • 1 cup Diced Tomatoes Adds vibrant color and extra nutrition.
  • 1 can Chickpeas Increases protein content.
  • 1/2 cup Jalapeños Perfect for added heat.
  • 1 cup Chopped Apples or Cranberries Provides a sweet contrast.

Equipment

  • Mixing Bowl
  • whisk
  • Knife
  • spatula

Method
 

Preparation
  1. Start by washing the cucumbers thoroughly under cold running water to remove any dirt. Slice them into thin rounds, about ¼-inch thick.
  2. In a separate bowl, whisk together the ranch dressing, garlic powder, dried dill, salt, and pepper until the mixture is smooth.
  3. Pour the dressing over the sliced cucumbers, add the cheese, bacon, and green onions. Gently toss until well coated.
  4. Cover the bowl with plastic wrap and chill in the refrigerator for 15-20 minutes.
  5. Before serving, give the salad a gentle toss and serve in bowls or jars, garnished with extra green onions or dill.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 15gProtein: 10gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 30mgSodium: 650mgPotassium: 300mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 2 days in the fridge. Avoid freezing to maintain texture.

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