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Cucumber Ranch Crack Salad

Cucumber Ranch Crack Salad: Your Must-Have Summer Side Dish

Cucumber Ranch Crack Salad is a refreshing summer side dish that combines crisp cucumbers, vibrant cherry tomatoes, and creamy ranch dressing.
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Prep Time 15 minutes
Chilling Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups cucumbers diced
  • 1 cup cherry tomatoes halved
  • 1/4 cup red onion finely chopped
  • 1 cup shredded cheddar cheese
  • 1/2 cup cooked and crumbled bacon optional
  • 1 cup ranch dressing homemade or store-bought
  • 1 tablespoon fresh dill optional
  • to taste salt
  • to taste pepper
For Serving
  • 4 leaves lettuce optional for wrapping

Equipment

  • Mixing Bowl
  • spatula

Method
 

Step-by-Step Instructions
  1. Thoroughly wash the cucumbers under cold water, peel if desired. Dice them into bite-sized pieces.
  2. In a large bowl, combine diced cucumbers, halved cherry tomatoes, and finely chopped red onion. Mix gently.
  3. Incorporate shredded cheddar cheese and crumbled bacon into the bowl. Toss gently until well distributed.
  4. Pour ranch dressing over the salad mixture and toss until everything is evenly coated.
  5. Season with salt and pepper to taste, adding fresh dill if using. Mix well.
  6. Transfer the salad to a dish, cover, and chill in the refrigerator for about 30 minutes.
  7. Serve immediately or scoop into lettuce leaves for a wrap option.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 10gProtein: 8gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 500mgPotassium: 300mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days. Avoid freezing and drain excess liquid before serving.

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