Description
Cool, creamy, and irresistibly crisp — a refreshing ranch-loaded cucumber salad with a savory crunch.
Ingredients
Scale
- 2 large English cucumbers, thinly sliced
- ½ cup ranch dressing
- 4 slices cooked bacon, crumbled
- ½ small red onion, thinly sliced
- 2 tbsp fresh dill, chopped
- ¼ cup sour cream
- ½ tsp garlic powder
- ¼ tsp black pepper
- 1 tbsp lemon juice (optional for tang)
Instructions
- Slice cucumbers and red onion thinly; pat dry with a paper towel to remove moisture.
- In a large bowl, whisk ranch dressing, sour cream, garlic powder, black pepper, and lemon juice.
- Add cucumbers, onions, and dill to the dressing; toss gently to coat evenly.
- Sprinkle crumbled bacon on top and fold lightly.
- Refrigerate for 10–15 minutes to let flavors meld.
- Add a pinch of extra dill and bacon bits before serving.
- Serve cold as a side dish or light lunch.
Notes
- Chill the salad before serving for the best flavor.
- Adjust the amount of bacon and dill according to personal preference.
- This salad can be made a few hours in advance.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 20mg