Cucumber Ranch Crack Salad (Print version)

Cool cucumbers meet creamy ranch, savory bacon, and sharp cheddar in this crunchy crowd-pleasing salad.

# What you'll need:

→ Vegetables

01 - 3 cups cucumber, diced (about 2 large cucumbers)
02 - 1 cup cherry tomatoes, halved
03 - 2 green onions, thinly sliced

→ Proteins and Dairy

04 - 1 cup cooked bacon, crumbled (about 8 slices)
05 - 1 cup shredded cheddar cheese
06 - ½ cup sour cream
07 - ½ cup mayonnaise
08 - ¼ cup ranch dressing

→ Crunchy Toppings

09 - 1 cup crushed kettle-cooked potato chips or gluten-free crackers (optional)

→ Seasonings

10 - ¼ teaspoon garlic powder
11 - ¼ teaspoon onion powder
12 - ½ teaspoon freshly ground black pepper
13 - ¼ teaspoon salt

# Method:

01 - In a large bowl, combine the diced cucumber, cherry tomatoes, and green onions.
02 - Add in the crumbled bacon and shredded cheddar cheese.
03 - In a separate bowl, whisk together the sour cream, mayonnaise, ranch dressing, garlic powder, onion powder, pepper, and salt until smooth.
04 - Pour the dressing over the cucumber mixture. Gently toss to coat all ingredients evenly.
05 - Just before serving, top with the crushed potato chips or crackers for extra crunch, if desired.
06 - Serve immediately, or chill for 30 minutes for best flavor.

# Expert advice:

01 -
  • The chips on top stay surprisingly crispy even after they touch the dressing
  • It comes together faster than you can grill burgers for a cookout
02 -
  • This salad turns soggy if you add the chips too early so wait until right before serving
  • The cucumbers will release water as they sit making the salad thinner over time
03 -
  • Salt your diced cucumbers and let them drain in a colander for 15 minutes if you want extra crunchy results
  • Use a vegetable peeler to stripe the cucumbers before dicing for a restaurant style look

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