Ingredients
→ Salad Base
2 to 3 cups sliced cucumbers, cut into thin rounds or half-moons
→ Dressing and Mix-ins
1/2 cup ranch dressing
1/2 cup shredded sharp cheddar cheese
1/4 cup crumbled crispy bacon, approximately 3 to 4 strips
2 tablespoons chopped green onions
1 tablespoon fresh dill or 1/2 teaspoon dried dill
Salt and black pepper, to taste
Steps
Lightly salt the sliced cucumbers and set aside for 10 to 15 minutes. Pat dry with paper towels to remove excess moisture.
In a large mixing bowl, blend
ranch dressing, shredded cheddar cheese, crumbled bacon, green onions, and dill until evenly mixed.
Gently fold prepared cucumbers into the dressing mixture, ensuring all pieces are thoroughly coated.
Taste the mixture and season with additional salt and black pepper as needed.
Refrigerate finished salad for 15 to 30 minutes to allow flavors to meld before serving.
Optionally, top with extra bacon bits or a sprinkle of dill just before serving.
Notes
- Salting cucumbers in advance reduces water content, preserving
salad texture.