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Close-up of thick, bright green fresh cucumber chunks coated in glossy white creamy ranch dressing with bacon crumbles and fresh dill.

Outstanding Cucumber Ranch Crack Salad: Crisp, Creamy, and Addictive

This incredibly refreshing Cucumber Ranch Crack Salad features thick-cut fresh cucumbers tossed in a glossy creamy dressing, loaded with crispy bacon, sharp cheddar cheese, red onions, and fresh dill. Perfect for low-carb diets and summer BBQs.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 people
Course: Salad, Side Dish
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Cucumber Ranch Crack Salad Ingredients
  • 2 large English cucumbers Sliced into thick chunks and half-moons (about 1.5 lbs / 680g)
  • 0.5 tsp kosher salt For drawing out excess water
  • 6 slices thick-cut bacon Cooked until dark reddish-brown and crumbled
  • 1 cup sharp cheddar cheese Freshly shredded (115g)
  • 0.5 small red onion Thinly sliced into half-moons
  • 0.5 cup mayonnaise High quality (120g)
  • 0.5 cup sour cream Full fat (120g)
  • 1 packet dry ranch seasoning (1 oz / 28g)
  • 2 tbsp fresh dill Finely minced
  • 0.5 tsp coarse black pepper flakes For dusting

Equipment

  • 1 Large Skillet For rendering the bacon slowly.
  • 1 Large Rustic Serving Bowl For tossing and presenting the salad.

Instructions
 

Assembly Instructions
  1. Slice the English cucumbers into thick-cut chunks and half-moons. Place them in a colander, sprinkle with 1/2 teaspoon of kosher salt, and let sit for 15 minutes. Pat dry with paper towels to remove excess moisture.
  2. Place the thick-cut bacon in a cold skillet over medium-low heat. Cook slowly for 8 to 10 minutes until a dark reddish-brown hue develops and the fat renders. Drain on paper towels and crumble.
  3. In a small bowl, whisk together the mayonnaise, sour cream, and dry ranch seasoning packet until you have a thick, glossy white creamy ranch dressing.
  4. In a large rustic white ceramic serving bowl, combine the dried cucumbers, thinly sliced red onion half-moons, and bright orange shredded cheddar cheese. Pour the dressing over the top and fold until heavily coated.
  5. Scatter the crispy bacon crumbles generously throughout and resting on top. Finish with a light dusting of finely minced fresh green dill and coarse black pepper flakes. Serve immediately.

Notes

Tip 1: Salting the cucumbers is essential to prevent a watery dressing.
Tip 2: Grate your own cheddar cheese for the best visual appearance and texture.
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