Description
A cool, crunchy summer side salad featuring crisp cucumbers, tangy ranch dressing, sharp cheddar cheese, and smoky bacon, perfect for picnics and gatherings.
Ingredients
Scale
- 2 medium Cucumbers (Persian or English preferred)
- 3 tablespoons Green Onions (Chopped; substitute with chives if desired)
- 2 tablespoons Fresh Dill (Or ½ teaspoon dried dill)
- 1 cup Sharp Cheddar Cheese (Chopped; can substitute with lighter cheese)
- 4 slices Cooked Bacon (Crumble; turkey bacon or sunflower seeds can be used)
- 1 cup Ranch Dressing (Homemade or store-bought)
- to taste Salt (Essential for taste enhancement)
- to taste Black Pepper (Essential for taste enhancement)
Instructions
- Prep the cucumbers: Wash and dry the cucumbers, then slice them into half-moons about 1/4-inch thick.
- Chop aromatics and herbs: Finely slice the green onions and roughly chop the fresh dill.
- Prepare the cheese and bacon: Chop or shred the sharp cheddar and cook the bacon until crisp, then crumble it.
- Toss the salad: In a medium bowl, combine cucumbers, green onions, dill, cheddar, and bacon. Pour in the ranch dressing and toss until evenly coated.
- Season: Taste and add salt and black pepper as needed.
- Chill: Cover and refrigerate for at least 20 minutes before serving.
- Serve: Stir the salad and transfer to a serving bowl. Garnish with extra dill or green onions if desired.
Notes
For best flavor, let the salad chill for at least 20 minutes before serving. Store extras in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 30mg