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–+ servings
Cucumber Ranch Crack Salad

Refreshing Cucumber Ranch Crack Salad for Summer Bliss

Enjoy a cool and refreshing Cucumber Ranch Crack Salad, the perfect gluten-free side dish for summer picnics.
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Prep Time 15 minutes
Chilling Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups cucumbers sliced thinly
  • 1 medium red onion sliced thinly
  • 1 cup green onions optional, chopped
  • 1 cup shredded cheddar cheese dairy-free cheese for vegan option
  • 1/2 cup bacon bits gluten-free or omit for vegetarian
  • 1 cup ranch dressing can use Greek yogurt as a healthier option
  • to taste salt
  • to taste pepper

Equipment

  • Mixing Bowl
  • sharp knife
  • spatula
  • Airtight container

Method
 

Preparation Steps
  1. Wash the cucumbers thoroughly under cool water and slice them thinly, about ¼ inch thick.
  2. Slice the red onion thinly, ensuring even-sized pieces.
  3. In a large mixing bowl, gently fold in the cucumbers, red onion, chopped green onions, shredded cheddar cheese, and bacon bits.
  4. Pour the ranch dressing over the combined ingredients and toss gently to coat.
  5. Taste the salad and add salt and pepper as needed.
  6. Cover the bowl or transfer to an airtight container and refrigerate for at least 30 minutes.
  7. Serve chilled as a side dish.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 10gProtein: 6gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 30mgSodium: 350mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 10IUVitamin C: 15mgCalcium: 150mgIron: 1mg

Notes

For best flavor, let the salad chill longer than 30 minutes and ensure all ingredients are fresh for optimal texture.

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