Chilled Cucumber Ranch Crack Salad
INGREDIENTS:
Salad Base
01 2–3 cups cucumbers sliced into thin half-moons or rounds
Dressing and Mix-ins
02 1/4 cup chopped green onions
03 1 tablespoon fresh dill or use 1/2 teaspoon dried instead
04 1/2 cup shredded sharp cheddar cheese
05 1/2 cup classic ranch dressing
06 Salt and black pepper, add as much as you want
07 About 3–4 strips cooked bacon, crumbled up (should make about 1/4 cup)
DIRECTIONS:
Step 01
If you like, sprinkle on a bit more dill or bacon right before you dig in.
Step 02
Pop the finished salad in the fridge for 15–30 minutes so everything gets extra tasty.
Step 03
Give it a taste and toss in more salt and pepper if you think it needs it.
Step 04
Take the prepped cucumbers and gently mix them into the bowl until everything’s nicely coated.
Step 05
In a big bowl, toss together ranch, green onions, cheddar, bacon, and dill until it’s all even.
Step 06
Sprinkle salt over your sliced cucumbers and let them sit out for 10–15 minutes. Then blot dry with paper towels to soak up any leftover liquid.