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Cool cucumbers meet creamy ranch dressing in this quick and crowd-pleasing salad I turn to each summer when the weather is too hot for cooking. Crisp slices get tossed with sharp cheddar bacon bits and fresh green onion for a punchy side that steals the show at potlucks or weekday dinners alike.
Ingredients
- Cucumbers: sliced about two to three cups Look for firm dark green cucumbers such as Persian or English for crunch and minimal seeds
- Ranch dressing: about half a cup Choose a high quality creamy version or use your favorite homemade recipe
- Shredded cheddar cheese: about half a cup Goes for sharp cheddar or even a mix for an extra bold punch
- Cooked and crumbled bacon: about one third cup Quality thick cut bacon crisped well is best for maximum flavor
- Chopped green onions: two tablespoons Choose bright green tops for color and kick
- Garlic powder: half a teaspoon Adds subtle warmth ensures the salad sings
- Dried dill: half a teaspoon or more to taste Look for bright green fragrant dill as stale versions lose their punch
- Salt and pepper to taste: Always season to bring all the flavors together best to taste and adjust
Step-by-Step Instructions
- Prep the vegetables:
- Slice the cucumbers into thin rounds and chop green onions See that your cucumbers are as dry as possible for a non watery salad
- Combine the main ingredients:
- In a large mixing bowl add sliced cucumbers shredded cheddar cooked and cooled bacon and chopped green onions Combine gently so everything holds its texture
- Dress and season:
- Pour in the ranch dressing Then sprinkle garlic powder dried dill salt and pepper over the top This ensures every bite is loaded with flavor
- Mix and rest:
- Gently stir everything until the cucumbers bacon and cheese are coated Let the salad chill in the fridge for about ten to fifteen minutes This layering lets flavors meld and crisp up
- Serve and garnish:
- Serve the salad cold If you like top with extra bacon or green onion for more color and crunch
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I absolutely love the salty crunch of bacon in this salad It reminds me of summer afternoons on the porch when my daughter would sneak bites before dinner was even served
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to two days For best texture keep the dressing separate from the cucumbers and toss just before serving
Ingredient Substitutions
Swap Greek yogurt ranch or a light ranch for fewer calories Turkey bacon also works if you want a lighter option If cheddar is not handy Monterey jack or pepper jack add a different twist
Serving Suggestions
Pair with grilled chicken steaks or alongside a juicy burger I often scoop it onto lettuce leaves for a refreshing summer lunch It also shines as a potluck side because it holds up without wilting
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Cultural and Historical Context
Ranch dressing is a beloved American staple that found its way from midcentury California to nearly every refrigerator. This salad celebrates the cool and creamy flavors that are classic at backyard barbecues and picnics all across the States
Recipe FAQs
- → Can I substitute store-bought ranch with homemade dressing?
Absolutely! Homemade ranch will add a fresher touch. Adjust seasoning to taste for your perfect blend.
- → How far ahead can I make this salad?
This salad is best served within a few hours. Refrigerate for up to one day to keep cucumbers crisp.
- → What other cheese options work well?
Shredded Monterey Jack or pepper jack are tasty alternatives that pair nicely with the creamy base.
- → Is this salad suitable for meal prep?
Yes. Assemble ingredients ahead and add dressing just before serving to maintain freshness and crunch.
- → Are there vegetarian options for replacing bacon?
Try crispy chickpeas or smoked almonds for a vegetarian crunch and depth of flavor.