Go Back
–+ servings

Classic Cucumber Ranch Crack Salad

A refreshing and creamy salad featuring crisp cucumbers, tangy ranch dressing, and crunchy bacon, perfect for summer gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Salad Base
  • 2 large cucumbers sliced
Dressing
  • 1 cup ranch dressing store-bought or homemade
  • 1 cup sour cream for creaminess
  • 1 tablespoon dill fresh or dried
Toppings
  • 6 slices bacon cooked and crumbled
  • 1 cup cherry tomatoes halved
  • 1/2 cup green onions sliced

Method
 

Prepare the Cucumbers
  1. Slice the cucumbers into thin rounds and place them in a mixing bowl.
  2. Sprinkle a little salt over the cucumbers and let them sit for about 5 minutes to draw out excess moisture.
Make the Dressing
  1. In a separate bowl, combine the ranch dressing, sour cream, and dill. Whisk until smooth.
Combine Ingredients
  1. Drain any excess moisture from the cucumbers and add them to the dressing mixture.
  2. Add the crumbled bacon, halved cherry tomatoes, and sliced green onions. Gently toss to combine.
Serve
  1. Transfer the salad to a serving bowl and enjoy immediately, or refrigerate for 30 minutes to let the flavors meld.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 10gProtein: 5gFat: 22gSaturated Fat: 6gFiber: 1gSugar: 3g

Notes

This salad is best served fresh but can be stored in the refrigerator for up to 2 days. Stir well before serving if refrigerated.

Tried this recipe?

Let us know how it was!