Description
A refreshing salad that combines crisp cucumbers with creamy ranch dressing, sharp cheddar cheese, and crispy bacon for a delicious flavor experience.
Ingredients
Scale
- 2–3 cups fresh cucumbers, sliced thin
- ½ cup creamy ranch dressing
- ½ cup sharp cheddar cheese, shredded
- ⅓ cup crispy bacon, crumbled
- 2 tbsp fresh green onions, chopped
- ½ tsp garlic powder
- ½ tsp dried dill weed
- Salt and fresh black pepper to taste
Instructions
- Wash and slice the cucumbers into thin rounds – about ¼ inch thick works perfectly. Chop the green onions into small pieces. If your bacon isn’t already cooked, fry it up until crispy and crumble into bite-sized pieces.
- In a large mixing bowl, toss together the sliced cucumbers, shredded cheddar cheese, crumbled bacon, and chopped green onions. Give everything a gentle mix so it’s evenly distributed.
- Pour the ranch dressing over the cucumber mixture. Sprinkle in the garlic powder, dried dill, and a pinch of salt and pepper. Don’t go too heavy on the salt since the bacon and cheese already add plenty of flavor.
- Gently toss everything until the cucumbers are nicely coated with the ranch dressing and all the flavors are mixed throughout. Make sure every piece gets some of that creamy goodness.
- For the best flavor, pop it in the fridge for 10-15 minutes to let everything meld together. Serve chilled and garnish with extra bacon bits or green onions if you’re feeling fancy.
Notes
- Allowing the salad to chill helps the flavors to combine better.
- Feel free to adjust the amount of bacon or cheese according to your preferences.
- This salad makes a great side dish for barbecues or gatherings.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 30mg