Description
Make this simple, satisfying salad featuring crisp cucumbers, salty bacon, and creamy ranch dressing. It works well as a quick side dish or a light lunch.
Ingredients
Scale
- 3 large cucumbers, peeled and sliced
- 8 slices bacon, cooked until crisp and crumbled
- 1 cup ranch dressing (bottled or homemade)
- 1/2 cup shredded cheddar cheese (optional)
- 1/4 cup red onion, finely chopped
- 2 tablespoons fresh dill, chopped
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
Instructions
- Cook the bacon until fully crisp. Drain the bacon on paper towels and crumble it into small pieces. Set aside.
- Prepare the cucumbers: Slice the cucumbers thinly. If you prefer less moisture, you can lightly salt the slices and let them sit for 10 minutes, then pat them dry.
- In a large bowl, combine the sliced cucumbers, crumbled bacon, chopped red onion, and fresh dill.
- Pour the ranch dressing over the cucumber mixture.
- Gently toss all ingredients until the cucumbers and bacon are evenly coated with the dressing.
- Stir in the shredded cheddar cheese, if using, along with the salt and pepper.
- Serve immediately for maximum crunch, or chill for 30 minutes to allow flavors to meld.
Notes
- For a low-carb option, omit any added sugar in your ranch dressing.
- To make this salad ahead, keep the dressing separate and toss everything together just before serving to keep the cucumbers crisp.
- Use English or Persian cucumbers for the best texture, as they have fewer seeds.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Side Dish
- Method: Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4
- Sodium: 650
- Fat: 30
- Saturated Fat: 10
- Unsaturated Fat: 20
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 2
- Protein: 14
- Cholesterol: 50