Cucumber Ranch Crack Salad (Print Version)

Cool cucumbers, bacon, cheddar, and ranch dressing combine for a flavorful, crisp and savory salad.

# Ingredients:

→ Salad Base

01 - 2 to 3 cups sliced cucumbers, cut into thin rounds or half-moons

→ Dressing and Mix-ins

02 - 1/2 cup ranch dressing
03 - 1/2 cup shredded sharp cheddar cheese
04 - 1/4 cup crumbled crispy bacon, approximately 3 to 4 strips
05 - 2 tablespoons chopped green onions
06 - 1 tablespoon fresh dill or 1/2 teaspoon dried dill
07 - Salt and black pepper, to taste

# Instructions:

01 - Lightly salt the sliced cucumbers and set aside for 10 to 15 minutes. Pat dry with paper towels to remove excess moisture.
02 - In a large mixing bowl, blend ranch dressing, shredded cheddar cheese, crumbled bacon, green onions, and dill until evenly mixed.
03 - Gently fold prepared cucumbers into the dressing mixture, ensuring all pieces are thoroughly coated.
04 - Taste the mixture and season with additional salt and black pepper as needed.
05 - Refrigerate finished salad for 15 to 30 minutes to allow flavors to meld before serving.
06 - Optionally, top with extra bacon bits or a sprinkle of dill just before serving.

# Notes:

01 - Salting cucumbers in advance reduces water content, preserving salad texture.

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