Cucumber Ranch Crack Salad Recipe

Prep Time 15 mins
Cook Time 10 mins
Rest Time 15 mins
Total Time 40 mins
Cooking Method: ,
Cuisine:
Courses: , ,
Difficulty: Beginner
Cooking Temp: 190  C
Servings: 4
Best Season: Summer
Description

This Cucumber Ranch Crack Salad is the ultimate creamy, crunchy, and flavor-packed salad that will steal the spotlight at any table. Featuring crisp cucumbers, smoky turkey bacon, shredded cheddar cheese, and a rich homemade ranch dressing, it’s a refreshing yet indulgent dish that’s perfect for summer picnics, family dinners, or quick healthy lunches. Light, low-carb, and irresistibly addictive—this salad truly lives up to its name!

Ingredients
    For the Salad Base:
  • 3 medium cucumbers (sliced into thin rounds)
  • 1 cup cherry tomatoes (halved)
  • ½ small red onion (thinly sliced)
  • 1 cup shredded cheddar cheese
  • 4 slices turkey bacon (cooked and crumbled)
  • 2 tablespoons chopped fresh chives
  • 1 tablespoon chopped dill (fresh or dried)
    • For the Ranch Dressing:
  • ½ cup mayonnaise
  • ½ cup sour cream (or Greek yogurt for a lighter option)
  • 1 tablespoon lemon juice
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon dried dill
  • ½ teaspoon salt (adjust to taste)
  • ¼ teaspoon black pepper
  • 1–2 tablespoons milk (to thin, as needed)
Instructions
    Prepare the Vegetables
  1. 1
    Wash and dry all fresh vegetables. Slice the cucumbers into thin rounds, halve the cherry tomatoes, and thinly slice the red onion. Pat the cucumbers dry with a paper towel to prevent excess moisture from watering down the dressing.
    2. Cook the Turkey Bacon
  2. 2
    Preheat the oven to 190°C and line a baking tray with parchment paper. Lay out the turkey bacon slices and bake for 8–10 minutes or until crisp. Alternatively, cook on the stovetop over medium heat until browned. Once done, let it cool and crumble into bite-sized pieces.
    3. Make the Ranch Dressing
  3. 3
    In a medium mixing bowl, combine mayonnaise, sour cream, lemon juice, garlic powder, onion powder, dried dill, salt, and pepper. Whisk until smooth and creamy. Adjust the thickness with 1–2 tablespoons of milk if desired.
    4. Assemble the Salad
  4. 4
    In a large salad bowl, add sliced cucumbers, cherry tomatoes, and red onions. Sprinkle in the shredded cheddar cheese, crumbled turkey bacon, chopped chives, and dill. Pour the ranch dressing over the salad.
    5. Toss and Chill
  5. 5
    Gently toss the salad until everything is evenly coated in the dressing. Cover the bowl and refrigerate for 15 minutes to let the flavors meld together.
    6. Serve and Enjoy
  6. 6
    Serve chilled as a refreshing side dish or a light lunch. Sprinkle a few extra chives or dill on top for a fresh finishing touch.
Note

Make Ahead: This salad can be made a few hours in advance, but for best texture, add dressing right before serving.

Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.

Variations:

  • Add diced avocado for extra creaminess.
  • Replace turkey bacon with grilled chicken for a more filling meal.
  • Use Greek yogurt instead of sour cream for a lighter option.

Tip: Always pat cucumbers dry before mixing to keep the dressing from becoming watery.

Keywords: easy, creamy, healthy, low-carb, summer salad
Read it online: https://petitepanini.com/recipe/cucumber-ranch-crack-salad-recipe/