Cucumber Ranch Crack Salad
A refreshing and crunchy salad that combines fresh vegetables with a creamy ranch dressing, perfect for summer picnics and barbecues.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Chilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups cucumber, sliced
- 1/2 cup red onion, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh dill, chopped
- 1/3 cup green onions, sliced
- 1/2 cup shredded cheddar cheese
- 1/3 cup bacon bits
- 1 packet ranch seasoning mix
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon lemon juice
Instructions
- Combine Fresh Veggies: In a large bowl, combine the sliced cucumber, diced red onion, halved cherry tomatoes, chopped fresh dill, sliced green onions, shredded cheddar cheese, and bacon bits.
- Whisk Together the Creamy Dressing: In another bowl, whisk together the ranch seasoning mix, mayonnaise, sour cream, and lemon juice until smooth.
- Dress the Salad: Pour the dressing over the salad ingredients and toss gently to coat them evenly.
- Chill and Allow Flavors to Develop: Cover the bowl and refrigerate for at least 30 minutes.
- Give a Final Toss Before Serving: Give the salad a final toss just before serving.
Notes
For lighter versions, consider substituting mayonnaise with Greek yogurt. Leftovers should be consumed within 2 days for best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 275
- Sugar: 3g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 30mg
Find it online: https://thestationrecipes.com/cucumber-ranch-crack-salad/