Cucumber Ranch Crack Salad: Refreshing Summer Side Dish Delight

Cucumber Ranch Crack Salad is a refreshing and easy no-cook summer side dish, perfect for barbecues and casual lunches.

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Prep Time 10

Chill Time 30

Total Time 40

Servings: 4 servings

Course: Salads

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 medium Cucumbers peel if desired
1 cup Cherry Tomatoes halved
0.5 cup Red Onion finely chopped
1 cup Shredded Cheddar Cheese or substitute with your favorite cheese
0.5 cup Cooked and Crumbled Bacon optional

For the Dressing

1 cup Ranch Dressing homemade or store-bought
2 tablespoons Fresh Dill optional
to taste Salt
to taste Pepper

Equipment

Mixing bowl
Spatula
knife
Cutting board

Method

Preparation

Wash the medium cucumbers under cold water. Peel them if desired and dice into bite-sized pieces, then set aside.
Halve the cherry tomatoes and finely chop the red onion.
In a large mixing bowl, add diced cucumbers, halved cherry tomatoes, and chopped red onion.
Sprinkle in the shredded cheddar cheese and crumbled bacon if desired, and gently toss together.
Pour ranch dressing over the salad mixture, then gently fold everything together until well coated.
Season with salt and pepper to taste, and add fresh dill if using. Mix well.
Transfer to a serving dish, cover tightly, and refrigerate for about 30 minutes to chill.
Serve chilled, perfect for summer gatherings or as a refreshing side.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 10gProtein: 12gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 500mgPotassium: 400mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 1mg

Notes

Use the freshest ingredients for the best flavor, and adjust seasonings to taste.

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