Cucumber Ranch Crack Salad
A refreshing and easy-to-make salad featuring crisp cucumbers, creamy ranch dressing, sharp cheddar cheese, and savory beef, perfect for summer gatherings or quick snacks.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10-15 minutes (including chilling)
- Yield: 4 servings
- Category: Salad, Side Dish
- Method: No-cook, Mixing
- Cuisine: American
- Diet: Low Fat
Ingredients
2–3 cups sliced cucumbers
1/2 cup ranch dressing
1/2 cup shredded cheddar cheese
1/3 cup cooked and crumbled beef
2 tbsp chopped green onions
1/2 tsp garlic powder
1/2 tsp dried dill (or to taste)
Salt and pepper to taste
Instructions
- In a large bowl, combine the sliced cucumbers, ranch dressing, shredded cheddar cheese, crumbled beef, and chopped green onions.
- Add the garlic powder, dried dill, salt, and pepper.
- Toss everything together until well combined.
- For best flavor, refrigerate for 10–15 minutes before serving.
Notes
- Salt the cucumbers and let them sit for 10 minutes before draining to prevent sogginess.
- This salad holds up well when chilled, making it great for meal prep.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- This salad is best served cold and does not require reheating.
- For a vegetarian version, omit the beef and add chickpeas or tofu.
- Variations include adding cherry tomatoes, jalapeños, or swapping cheddar with mozzarella or pepper jack cheese.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 20mg
Find it online: https://bitezly.com/cucumber-ranch-crack-salad/
