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Cucumber Ranch Crack Salad

A viral, addictive low-carb side dish featuring crisp cucumbers, salty bacon, cheddar cheese, and a rich creamy ranch dressing.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 cups
Course: Salad, Side Dish, Snack
Cuisine: American, Keto
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 2 cups cucumbers sliced
  • 0.5 cup cheddar cheese shredded
  • 0.33 cup cooked bacon crumbled
  • 2 tbsp red onion finely chopped
Dressing
  • 0.5 cup sour cream
  • 1 tbsp dry ranch seasoning mix
  • 1 tbsp fresh dill chopped
  • 1 pinch salt to taste
  • 1 pinch black pepper to taste

Equipment

  • Cutting Board
  • Chef's Knife
  • Large Mixing Bowl
  • Frying Pan

Method
 

  1. Wash and slice cucumbers into rounds or half-moons. If necessary, pat dry to remove excess moisture.
  2. Cook bacon in a skillet until crispy. Remove, drain on paper towels, and crumble.
  3. In a large bowl, mix sour cream and dry ranch seasoning until smooth.
  4. Add sliced cucumbers, cheddar cheese, crumbled bacon, and red onion to the bowl.
  5. Toss gently until all ingredients are evenly coated in the dressing.
  6. Garnish with fresh dill and season with salt and pepper to taste.
  7. Serve immediately for best crunch, or refrigerate for 30 minutes to let flavors meld.

Notes

Use English cucumbers to avoid tough skin and large seeds.