Quick & Creamy Cucumber Ranch Salad with Bacon
This ridiculously easy, cool, crisp, creamy, and savory salad is perfect for potlucks, BBQs, or any time you need a fast and crowd-pleasing side dish. It might just become your new go-to!
Equipment
- Large mixing bowl
- Spatula or Spoon
- Airtight Container (for chilling/storage)
Ingredients
- 0.5 tsp dried dill or to taste
- 0.5 cup ranch dressing your favorite creamy ranch
- salt and pepper to taste
- 0.5 tsp garlic powder
- 2 tbsp chopped green onions
- 2 cups sliced cucumbers 2–3 cups recommended; use English cucumbers or peel/seed regular garden cucumbers
- 0.5 cup shredded cheddar cheese sharp or mild
- 0.33 cup cooked and crumbled bacon make sure it's crispy
Instructions
- Step 1: Prepare the vegetables and other solid ingredients. Slice the cucumbers into your desired shape (rounds, half-moons, or chunks). Finely chop the green onions. Ensure the bacon is cooked until crispy and crumbled, and the cheddar cheese is shredded.
- Step 2: In your largest mixing bowl, combine the sliced cucumbers, shredded cheddar cheese, crumbled bacon, and chopped green onions.
- Step 3: Pour the ½ cup of ranch dressing directly over the ingredients in the bowl.
- Step 4: Evenly sprinkle the garlic powder, dried dill, salt, and black pepper over the top of the salad ingredients.
- Step 5: Using a spatula or a large spoon, gently mix everything together. Continue to mix until all the delicious ingredients are evenly coated in the creamy ranch dressing and seasonings.
- Step 6: Cover the bowl (with plastic wrap or a lid) and place it in the refrigerator to chill. Let it chill for about 10–15 minutes to allow the flavors to meld and make the salad wonderfully refreshing.
- Step 7: Remove the salad from the fridge and serve it cold immediately. Adjust seasonings to taste if necessary before serving.
Notes
Why You’ll Love This: It's fast, easy, giftable, and a crowd-pleaser.
Substitutions & Additions: Swap cheddar for crumbled blue cheese, feta, or sharp provolone. Add diced tomatoes, bell peppers (any color!), red onion (use sparingly), or corn. Use fresh chives, parsley, or a little mint. Add grilled chicken, cooked shrimp, or chickpeas to make it a meal. Try a creamy Italian or blue cheese dressing for a different twist.
Tips for Success: English cucumbers have fewer seeds and thinner skin. If using regular cucumbers, peeling and scooping out larger seeds can prevent excess water. Chilling for just 10-15 minutes helps flavors meld without excess wateriness. Ensure bacon is cooked nice and crispy. Always taste and adjust seasonings before serving.
How to Store It: Store leftovers in an airtight container in the refrigerator for about 2-3 days. Cucumbers will release more water over time, making the salad less creamy. Stir before serving leftovers.
Make Ahead: For best results, make no more than a few hours ahead. To prep further in advance, slice cucumbers, chop onions, crumble bacon, and shred cheese separately; mix all ingredients with dressing and seasonings just before chilling or serving.