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Bowl of Cucumber Ranch Crack Salad garnished with fresh herbs

Cucumber Ranch Crack Salad

A fresh and easy cucumber salad mixed with creamy ranch flavor and crunchy extras, perfect for summer meals and gatherings.
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Prep Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 medium medium cucumbers, thinly sliced Use firm, fresh cucumbers for the best crunch.
  • 1 cup sour cream Greek yogurt can be used for a lighter version.
  • 1/2 cup mayonnaise
  • 1 ounce ranch dressing mix
  • 1/4 cup chopped fresh dill or 1 tablespoon dried dill
  • 2 pieces green onions, thinly sliced
  • 1/2 cup shredded cheddar cheese (optional) This can be omitted for a lighter salad.
  • 1/2 cup crushed buttery crackers or crushed pretzels Add right before serving for crunch.
  • Salt and black pepper, to taste Adjust according to taste.

Method
 

Preparation
  1. Wash and slice the cucumbers thin. Place them in a large bowl.
  2. In a small bowl, mix sour cream, mayonnaise, and ranch dressing mix until smooth.
  3. Stir in dill and green onions into the dressing.
  4. Pour the dressing over the cucumbers and mix gently until all slices are coated.
  5. Add shredded cheese if desired, and stir lightly.
  6. Cover and chill for at least 30 minutes to allow flavors to blend.
  7. Right before serving, sprinkle the crushed crackers or pretzels on top for a crunchy finish. Add salt and pepper to taste.

Notes

Serve with grilled chicken or burgers, or scoop onto lettuce leaves. For a tangy touch, add a squeeze of lemon juice to the dressing. This salad can be made a few hours ahead; just add the crackers just before serving to keep them crunchy.