Description
A refreshing and crunchy summer salad featuring cucumbers, cheddar cheese, and a creamy ranch dressing, perfect for picnics and barbecues.
Ingredients
- 2 medium Cucumbers (Persian or English preferred)
- 3 tablespoons Green Onions (Chopped; substitute with chives if desired)
- 2 tablespoons Fresh Dill (Or ½ teaspoon dried dill)
- 1 cup Sharp Cheddar Cheese (Chopped; can substitute with lighter cheese)
- 4 slices Cooked Turkey Bacon (Crumble; turkey bacon or sunflower seeds can be used)
- 1 cup Ranch Dressing (Homemade or store-bought)
- to taste Salt (Essential for taste enhancement)
- to taste Black Pepper (Essential for taste enhancement)
Instructions
- Prepare cucumbers: wash and dry 2 medium cucumbers. Slice them thinly (about 1/8–1/4 inch) or dice into bite-sized pieces depending on your texture preference.
- Chop aromatics: trim and slice 3 tablespoons green onions (white and light green parts), and finely chop 2 tablespoons fresh dill.
- Prepare cheese and bacon: shred or chop 1 cup sharp cheddar; crumble 4 slices cooked turkey bacon into small pieces.
- Combine: In a large bowl, add cucumbers, green onions, dill, cheddar, and crumbled bacon.
- Dress: Pour 1 cup ranch dressing over the mixture and toss gently until all pieces are lightly coated.
- Season: Taste and add salt and black pepper to preference.
- Chill: Cover and refrigerate for at least 20–30 minutes so flavors meld.
- Serve: Give the salad a quick stir before serving and garnish with an extra sprinkle of dill or green onion if desired.
Notes
This salad brings simplicity and flavor with easy ingredient swaps. It can be made ahead of time, but best served fresh.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No Cooking
- Cuisine: American