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Cucumber Ranch Crack Salad

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A refreshing salad with crisp cucumbers, smoky bacon, and a homemade ranch dressing that enhances any gathering.

Ingredients

Scale
  • 3–4 medium English or 8-10 Persian cucumbers (2–2.5 lbs)
  • 1/2 small red onion, thinly sliced
  • 1 pint (2 cups) cherry or grape tomatoes, halved
  • 8 slices thick-cut beef bacon, cooked crispy & crumbled
  • 1 cup sharp cheddar cheese, shredded
  • 1/4 cup fresh dill, chopped
  • 2 tbsp fresh chives, chopped
  • 1 cup mayonnaise
  • 1/2 cup sour cream or Greek yogurt
  • 1/4 cup buttermilk
  • 1 tbsp fresh lemon juice
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried dill weed
  • 1/2 tsp dried parsley flakes
  • 1/4 tsp dried chives (optional)
  • 1/4 tsp salt, to taste
  • 1/8 tsp black pepper, to taste
  • Pinch of sugar (optional)

Instructions

  1. Prepare Vegetables: Peel cucumbers partially or fully, then slice them into 1/4-inch rounds. For extra crispness, lightly salt the cucumbers (about 1/2 tsp) and let them sit for 15-20 minutes, then blot dry. Thinly slice the red onion and halve the cherry or grape tomatoes.
  2. Make Homemade Ranch Dressing: In a medium bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), buttermilk, and lemon juice. Add garlic powder, onion powder, dried dill weed, dried parsley flakes, optional dried chives, salt, pepper, and a pinch of sugar (if desired). Whisk until smooth. Cover and chill in the refrigerator for at least 30-60 minutes to allow flavors to meld.
  3. Cook Beef Bacon: Cook the thick-cut beef bacon until crispy by either baking at 400°F (200°C) for 15-20 minutes or pan-frying until golden brown. Drain on paper towels and crumble into bite-sized pieces once cooled.
  4. Prepare Add-ins: Shred the sharp cheddar cheese and finely chop the fresh dill and chives.
  5. Assemble the Salad: In a large mixing bowl, gently combine the prepared cucumbers, thinly sliced red onion, and halved cherry tomatoes. Add the crispy crumbled beef bacon and shredded sharp cheddar cheese.
  6. Dress, Toss, and Serve: Retrieve the chilled ranch dressing and whisk again. Pour about two-thirds of the dressing over the salad ingredients. Gently toss with salad tongs until evenly coated. Fold in the finely chopped fresh dill and chives. For best flavor and texture, chill the assembled salad for at least 15-30 minutes before serving cold.

Notes

For best flavor, let the salad chill before serving to meld the flavors.

Nutrition

Find it online: https://tashirecipez.com/cucumber-ranch-crack-salad-recipe/

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