Cucumber Ranch Crack Salad

Instructions:

1. In a large mixing bowl, add the sliced cucumbers and pour in the ranch dressing. Toss to coat evenly.
2. Add shredded cheddar cheese, crumbled bacon, chopped green onions, garlic powder, and dried dill.
3. Season with salt and freshly ground black pepper to your taste.
4. Mix thoroughly to combine all the ingredients until the cucumbers are evenly coated.
5. Chill in the refrigerator for 10–15 minutes to enhance the flavor, or serve immediately if preferred.

Variations :

• Add protein: Mix in shredded rotisserie chicken or diced grilled chicken for a heartier version.
• Spicy kick: Add a dash of cayenne pepper or sliced jalapeños.
• Veggie upgrade: Toss in chopped cherry tomatoes, diced bell peppers, or even sweet corn for more color and flavor.
• Keto-friendly: Use full-fat ranch and sugar-free bacon to keep it low-carb.

Tips :

• Use English cucumbers or Persian cucumbers for fewer seeds and a crisper texture.
• Pat your cucumbers dry before mixing to prevent excess moisture from watering down the dressing.
• If you plan to make it ahead, store the dressing separately and toss it just before serving to keep it crisp.
• Double the batch for potlucks—this dish tends to disappear fast!