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Cucumber Ranch Crack Salad featuring fresh cucumbers and ranch dressing

Cucumber Ranch Crack Salad

A zesty salad featuring crunchy cucumbers, cherry tomatoes, red onions, and a creamy ranch dressing, perfect for gatherings.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Vegetables
  • 4 medium cucumbers, peeled and diced Peel if desired; skin adds extra crunch.
  • 1 cup cherry tomatoes, halved Nature's candy!
  • 1/2 cup red onion, finely chopped May cause tears, but worth it!
Dairy & Toppings
  • 1 cup shredded cheddar cheese Or your preferred melty cheese.
  • 1/2 cup cooked and crumbled turkey bacon Optional; can omit for a vegetarian version.
Dressing & Seasoning
  • 1 cup ranch dressing The key ingredient!
  • 1 tablespoon fresh dill, chopped Optional, adds flavor.
  • to taste salt
  • to taste pepper

Method
 

Preparation
  1. Wash the cucumbers thoroughly and peel if desired. Dice them into bite-sized chunks.
  2. In a large bowl, combine the cucumbers, halved cherry tomatoes, finely chopped red onion, shredded cheddar cheese, and crumbled turkey bacon.
Mixing
  1. Pour ranch dressing over the salad mixture and toss to combine until everything is evenly mixed.
  2. Add salt and pepper to taste, and sprinkle in chopped dill if using.
Chilling
  1. Refrigerate the salad for at least 30 minutes to let the flavors meld.

Notes

Serve chilled and give it a stir before serving to prevent sogginess. This salad is best enjoyed fresh and can last in the fridge for 2 to 3 days.