Go Back

Cucumber Ranch Crack Salad

A fresh, crunchy, and creamy salad that's quick to make and a crowd favorite at potlucks, combining cucumbers, ranch dressing, cheese, and crispy bacon.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Salad Base
  • 4 medium cucumbers Use Persian or mini cucumbers for best crunch.
  • 1 cup ranch dressing Adjust amount to taste.
  • 1 cup crumbled bacon Add at the end for crunch.
Optional Mix-ins
  • 1/2 cup shredded cheese Cheddar, feta, or pepper jack work well.
  • 1/4 cup dill or chives Adds flavor and brightness.
  • 1 squeeze lemon For brightness if desired.

Method
 

Preparation
  1. Wash and slice the cucumbers.
  2. If using standard cucumbers, scoop out the watery core.
  3. Salt the cucumbers lightly and let them sit for 10 minutes, then pat dry.
Mixing
  1. In a large bowl, combine the cucumbers, ranch dressing, and crumbled bacon.
  2. Add any optional mix-ins such as cheese and herbs.
  3. Toss everything together until well combined.
Chilling
  1. Cover the bowl and let the salad chill in the refrigerator for at least 20 minutes.
Serving
  1. Gently stir the salad before serving and adjust seasoning if necessary.

Notes

For best texture, serve the salad the same day. If making ahead, keep components separate and mix right before serving.