Creamy Cucumber Bacon Cheddar Salad

Instructions:

1. Place the cucumber slices in a colander, sprinkle with salt, and let sit for 15 minutes to draw out excess water. Pat dry thoroughly with paper towels.
2. In a large bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, garlic powder, and black pepper until smooth and creamy.
3. Add the drained cucumber slices, shredded cheddar, crumbled bacon, and sliced green onions to the bowl.
4. Gently toss until everything is evenly coated in the dressing.
5. Cover and refrigerate for at least 30 minutes to chill and allow flavors to meld.
6. Serve cold, garnished with extra bacon or green onions if desired.

Variations :

• Swap sharp cheddar with pepper jack for a spicy twist.
• Use Greek yogurt instead of sour cream for a tangier, lighter dressing.
• Add diced cherry tomatoes or sliced radishes for extra color and crunch.
• Mix in a spoonful of ranch dressing for a flavor boost.

Tips :

• Use a mandoline for thin, even cucumber slices with the perfect crunch.
• Salting and draining cucumbers beforehand helps prevent a watery salad.
• Make ahead for convenience—flavors deepen as it chills.
• For extra texture, sprinkle with crushed ranch tortilla chips or serve over a crisp bed of romaine.

Creamy, savory, and satisfying, this cucumber bacon cheddar salad is an elevated twist on a summer staple that brings serious flavor to any table.