Classic Cucumber Ranch Crack Salad
This creamy cucumber ranch crack salad is a quick and easy low carb side dish perfect for summer barbecues.
Equipment
- mixing bowl
Ingredients
Cucumbers and Dairy
- 2 cups cucumbers sliced (English or Persian preferred)
- ½ cup shredded sharp cheddar cheese
- ½ cup sour cream
Bacon and Seasoning
- ⅓ cup cooked bacon crumbled (4–5 slices)
- 1 tablespoon dry ranch seasoning mix like Hidden Valley
- 2 tablespoon finely chopped red onion
- 1-2 tablespoon chopped fresh dill or 1 teaspoon dried dill
- salt to taste
- black pepper to taste
Instructions
Preparation
- Crisp the bacon in a pan or microwave, then crumble and let cool.
- Cut cucumbers into ¼-inch rounds. No need to peel if using English or mini cucumbers.
- Stir sour cream and ranch seasoning mix together until smooth and creamy.
- In a large bowl, combine sliced cucumbers, shredded cheddar, crumbled bacon, red onion, and dill.
- Add the ranch dressing and gently mix until everything is well coated.
- Season with salt and pepper to taste. Serve immediately, or chill for 10–15 minutes for extra flavor.
Nutrition
Serving: 1servingCalories: 239kcalCarbohydrates: 8gProtein: 10gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 54mgSodium: 723mgPotassium: 255mgFiber: 1gSugar: 3gVitamin A: 496IUVitamin C: 4mgCalcium: 187mgIron: 0.4mg
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