Cucumber Ranch Crack Salad (Printer-Friendly)

Crisp cucumbers tossed with creamy ranch dressing, bacon, and cheddar cheese, topped with crunchy crackers.

# 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

# How-To Steps:

01 - In a large bowl, combine the diced cucumber, cherry tomatoes, and green onions.
02 - Add in the crumbled bacon and shredded cheddar cheese to the vegetable mixture.
03 - In a separate bowl, whisk together the sour cream, mayonnaise, ranch dressing, garlic powder, onion powder, pepper, and salt until smooth and well combined.
04 - Pour the dressing over the cucumber mixture. Gently toss to coat all ingredients evenly, being careful not to crush the vegetables.
05 - Just before serving, top with the crushed potato chips or crackers for extra crunch, if desired.
06 - Serve immediately for the crispest texture, or chill for 30 minutes for enhanced flavor fusion.

# Expert Advice:

01 -
  • Its that salad people actually fight over the last spoonful of
  • Comes together in under 30 minutes but tastes like you fussed
  • The crunch factor keeps things interesting from first bite to last
02 -
  • Serve it the same day because cucumbers release water and things get soggy overnight
  • The potato chips are a last minute addition or they turn into sad mush
  • Chilling time is not optional, it is where the flavors become friends
03 -
  • English or Persian cucumbers work beautifully here with their thin skin and fewer seeds
  • Let the bacon get extra crispy before crumbling so it holds its texture in the salad