Here’s a classic recipe you’ll love 👇
🥒 Cucumber Ranch Crack Salad
Ingredients
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3 medium English cucumbers (or 4–5 small Persian cucumbers), sliced thin
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6 slices bacon, cooked crisp and crumbled
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1 cup shredded cheddar cheese
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½ cup sour cream
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¼ cup mayonnaise
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1 (1 oz) packet ranch seasoning mix (or 3 Tbsp homemade ranch mix)
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2 Tbsp chopped green onions (optional)
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Salt and pepper, to taste
Instructions
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Prep cucumbers:
Slice cucumbers thinly and lightly sprinkle with salt. Let them sit for 10 minutes, then blot dry with paper towels to remove excess moisture. (This keeps the salad from getting watery.) -
Make dressing:
In a large bowl, whisk together sour cream, mayonnaise, and ranch seasoning until smooth. -
Combine ingredients:
Add cucumbers, crumbled bacon, cheddar cheese, and green onions to the dressing. Toss until everything is evenly coated. -
Chill:
Refrigerate for at least 30 minutes before serving so flavors meld. -
Serve:
Stir just before serving and enjoy cold!
💡 Tips & Variations
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Add-ins: Diced tomatoes, chopped dill, or sliced radishes for extra crunch.
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Lighten it up: Use Greek yogurt instead of sour cream or mayo.
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Make it spicy: Add a dash of cayenne, jalapeño slices, or spicy ranch mix.
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Make ahead: Best eaten the same day, but you can prep the dressing and toppings separately and mix before serving.
Would you like me to give you a low-carb / keto-friendly version or a make-ahead meal prep version next?
