Easy Cucumber Ranch Crack Salad
A creamy, tangy, and crunchy cucumber salad that's quick to prepare and perfect for all occasions.
Ingredients
Main Ingredients
- 3 medium Cucumbers English cucumbers preferred.
- 1 packet Ranch seasoning Or about 2 to 3 tablespoons if using a jarred blend.
- 0.5 cup Mayonnaise For a classic creamy base.
- 0.5 cup Sour cream For tang and a lighter creamy texture.
- 0.75 cup Cheddar cheese, shredded Sharp cheddar tastes best.
- 6-8 slices Bacon, cooked and crumbled Or a generous handful of real bacon bits.
- 2-3 each Green onions, sliced
Optional Ingredients
- 1 pinch Black pepper Optional for added flavor.
- 1 squeeze Lemon juice For brightness.
- 1 dash Garlic powder For extra flavor if desired.
Instructions
Preparation
- Wash the cucumbers and slice them into coins or half moons, about a quarter inch thick.
- If time allows, lightly salt the cucumber slices and let them sit in a colander for 10 to 15 minutes. Pat them dry with paper towels afterward.
Mixing
- In a big bowl, stir together the mayonnaise, sour cream, and ranch seasoning until smooth.
- Add the cucumbers, cheddar cheese, bacon, and green onions. Toss gently until everything is coated.
- Taste the mixture and add a pinch of black pepper or a squeeze of lemon if desired.
Chilling
- Chill for 15 to 30 minutes if possible, then serve cold.
Notes
For extra crunch, keep cucumbers and dressing separate until just before serving. Best enjoyed within the first day, although it can last up to 2 days in a sealed container.