Cucumber Ranch Crack Salad: A Refreshing Keto Delight

Cucumber Ranch Crack Salad is a simple, keto-friendly dish that combines fresh cucumbers, bacon, and ranch dressing for a crowd-pleasing side.

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Prep Time 10

Cook Time 10

Chilling Time 15

Total Time 35

Servings: 4 servings

Course: Salads Recipes

Cuisine: American

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 cups cucumbers use English or Persian cucumbers for better experience
1 cup sharp cheddar cheese freshly shredded for better melting
6 slices bacon cook until crispy
1 cup sour cream can substitute with Greek yogurt
1 packet dry ranch seasoning mix use your preferred brand
1/4 cup red onion slice very thin or soak in cold water
1 teaspoon fresh dill or a pinch of dried dill
to taste salt remember bacon and ranch are already salty
to taste black pepper

Equipment

Skillet
Mixing Bowl
spatula

Method

Step-by-Step Instructions

Cook the bacon until crispy, about 8–10 minutes. Transfer to a paper towel-lined plate to drain excess grease.
Slice cucumbers into ¼-inch rounds and set aside in a large mixing bowl.
In another bowl, combine sour cream with dry ranch seasoning mix and whisk until smooth.
Add shredded cheddar cheese, crumbled bacon, and red onion to the bowl with the cucumbers.
Drizzle ranch dressing over the mixture and fold gently until well-coated.
Season with salt and black pepper to taste.
Chill in the refrigerator for about 10-15 minutes before serving.

Nutrition

Serving: 1cupCalories: 200kcalCarbohydrates: 4gProtein: 8gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 30mgSodium: 600mgPotassium: 300mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 6mgCalcium: 200mgIron: 1mg

Notes

Serve chilled for the best flavor and texture. Customize with avocado or feta for extra flavor.

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