Million Dollar Cucumber Salad
Crisp cucumbers, bacon, cheddar and fresh dill are tossed in a cool, creamy ranch dressing for an easy summer side dish.
Servings: 8 servings
Calories: 251kcal
Ingredients
For the Salad
- 2 large English cucumbers about 2 pounds
- ½ teaspoon kosher salt
- 6 slices thick-cut bacon cooked until crisp and crumbled
- ¾ cup shredded sharp cheddar cheese
- 4 green onions thinly sliced
- 2 tablespoons fresh dill chopped
For the Dressing
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 tablespoon dry ranch seasoning mix
- 2 teaspoons apple cider vinegar
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
Instructions
- Cut the cucumbers in half lengthwise, then slice them into ¼-inch-thick half-moons.
- Place the cucumbers in a colander and sprinkle them with the salt. Toss to combine and let them drain for 20 minutes.
- Spread the cucumbers onto paper towels and gently pat them dry.
- In a large bowl, whisk together the sour cream, mayonnaise, ranch seasoning, apple cider vinegar, garlic powder and black pepper until smooth.
- Add the cucumbers, cheddar cheese, green onions, dill and about three-fourths of the crumbled bacon to the bowl.
- Gently toss until all of the ingredients are evenly coated in the dressing.
- Cover and refrigerate the salad for 15 to 30 minutes.
- Sprinkle the remaining bacon over the top just before serving.
- Serve chilled. Store leftovers covered in the refrigerator for up to two days.
Notes
- Don’t skip the salt! Salting your cucumbers helps bring out any excess moisture and keeps your salad from becoming watery. This helps the cucumbers stay crisp and the dressing stay creamy and flavorful!
- Drain the cucumbers well: Be sure to give the cucumbers 20 minutes or more to drain and gently pat them dry to release any extra moisture.
- Don’t overdress the salad: Add the dressing gradually and toss until everything is evenly coated. You want the cucumbers covered in creamy dressing without having a pool of dressing at the bottom.
- Add the bacon right before serving: To keep the bacon as crisp as possible, keep some on the side and sprinkle it on top right before serving.
- Serve it cold: This salad is at its best when it’s cool and refreshing, so keep it in the fridge until you’re ready to serve!
Nutrition
Calories: 251kcal | Carbohydrates: 6g | Protein: 7g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.05g | Cholesterol: 40mg | Sodium: 586mg | Potassium: 213mg | Fiber: 1g | Sugar: 2g | Vitamin A: 357IU | Vitamin C: 3mg | Calcium: 108mg | Iron: 0.5mg