Description
Cucumber Ranch Crack Salad is a creamy, crunchy salad that combines fresh cucumbers, crispy bacon, hard-boiled eggs, and tangy ranch dressing. It’s the perfect side dish or snack for any occasion, offering a delightful balance of flavors and textures.
Ingredients
Scale
- 3 large cucumbers, thinly sliced
- ½ cup cooked bacon, crumbled (about 4–5 strips)
- 2 hard-boiled eggs, chopped
- ¼ cup red onion, finely chopped (optional for added flavor)
- 1 cup shredded cheddar cheese
- ½ cup mayonnaise
- ½ cup ranch dressing (store-bought or homemade)
- 1 tablespoon fresh dill (optional for garnish)
- Salt and pepper to taste
- Fresh dill (optional)
- Additional crumbled bacon (optional, for extra crunch)
Instructions
- Wash and peel the cucumbers. Slice them thinly, around ¼ inch thick. Scoop out large seeds if necessary and place the sliced cucumbers into a large mixing bowl.
- Cook the bacon in a skillet over medium heat until crispy. Drain excess grease on paper towels, crumble it, and set aside.
- In a separate bowl, combine mayonnaise and ranch dressing. Stir until smooth and season with salt and pepper.
- In the bowl with cucumbers, add the crumbled bacon, chopped hard-boiled eggs, red onion, and shredded cheddar. Pour the ranch dressing over and toss gently.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld together. Garnish with fresh dill or extra bacon before serving.
Notes
- Adjust ingredients based on your preference.
- For a lighter version, use Greek yogurt instead of mayonnaise.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 70mg
Keywords: Cucumber Ranch Crack Salad, salad, creamy salad, crunchy salad, side dish