- Cucumbers: Choose firm cucumbers with bright green skin for maximum crunch I like to use Persian or English cucumbers as they are seedless and hold up best
- Ranch dressing: Use a creamy ranch for richness Homemade is great but your favorite store version works perfectly
- Shredded cheddar cheese: Select sharp cheddar for more intense flavor Always grate your own if possible for a smoother melt and fresher taste
- Cooked bacon: Crispy bacon is best for texture You can use storebought crumbles or make your own fresh and crumble it while warm
- Green onions: Freshly sliced for a mild bite and color Go for green tops for more subtle flavor
- Garlic powder: Brings earthy flavor and depth Make sure your garlic powder smells fragrant and not dusty
- Dried dill: This herb brings a burst of herby brightness Use extra for a bolder salad
- Salt and pepper: Taste as you mix always start light Especially if your bacon or cheese is already salty
StepbyStep Instructions
- Prepare the Vegetables:
- Wash cucumbers thoroughly Dry them completely Slice thinly into coins about onequarter inch thick Chop green onions including green and white parts for extra flavor
- Combine the Salad Base:
- In a large mixing bowl toss cucumber slices with shredded cheddar warm bacon crumbles and chopped green onions Gently mix to distribute all ingredients evenly
- Dress and Season:
- Pour ranch dressing over the cucumber mixture Sprinkle in garlic powder dried dill salt and black pepper Using a spatula gently fold the dressing in until all vegetables are evenly coated and glossy
- Chill for Flavor:
- For the best flavor cover the bowl and refrigerate the salad for ten to fifteen minutes This allows the flavors to meld and the salad to become extra crisp
- Serve and Garnish:
- Just before serving give the salad a gentle stir Taste and adjust seasoning if needed Sprinkle extra crumbled bacon or sliced green onions on top for extra flair
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