Cucumber Ranch Crack Salad: A Creamy Crunchy Sensation

Cucumber Ranch Crack Salad is a low-carb, keto-friendly dish that combines crunchy cucumbers, creamy ranch dressing, crispy bacon, and sharp cheddar in minutes.

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Prep Time 10

Cook Time 10

Resting Time 15

Total Time 35

Servings: 4 portions

Course: Salads

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 medium cucumbers English or Persian, sliced into ¼-inch rounds
1 cup sharp cheddar cheese shredded
6 slices crumbled bacon cooked until crispy

For the Dressing

1 cup sour cream or Greek yogurt
1 packet dry ranch seasoning mix adjust according to your brand

For the Color and Flavor

¼ cup red onion thinly sliced
2 tablespoons fresh dill or dried dill
to taste salt
to taste pepper

Equipment

Skillet
mixing bowl
large bowl
Whisk
Cutting board
Knife

Method

Cooking Instructions

Cook the bacon in a skillet over medium heat until crispy, about 8-10 minutes. Transfer to a paper towel to drain and cool before crumbling.
Wash and slice the cucumbers into ¼-inch rounds and set aside.
In a mixing bowl, combine sour cream and ranch seasoning, whisk until smooth.
In a large bowl, combine cucumbers, cheddar cheese, bacon, red onion, and dill. Toss gently.
Pour dressing over the cucumber mixture, fold gently to coat.
Season with salt and pepper to taste, and let the salad rest in the refrigerator for 10-15 minutes before serving.

Nutrition

Serving: 1portionCalories: 300kcalCarbohydrates: 6gProtein: 12gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 40mgSodium: 580mgPotassium: 400mgFiber: 1gSugar: 2gVitamin A: 300IUVitamin C: 10mgCalcium: 200mgIron: 1mg

Notes

Best enjoyed fresh. Store in an airtight container in the fridge for up to 1 day.

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