Cucumber Ranch Crack Salad with Garlic-Parmesan Twist

Instructions:

1. In a large mixing bowl, toss the sliced cucumbers with the ranch dressing until evenly coated.
2. Add in the Parmesan cheese, crumbled bacon, chopped green onions, roasted garlic, and dried dill.
3. Season with salt and freshly ground black pepper to taste.
4. Toss everything gently until the ingredients are well combined and coated in the creamy dressing.
5. For best flavor, chill in the refrigerator for 10–15 minutes before serving.

Variations :

• Make it spicy: Add a pinch of crushed red pepper or a few dashes of hot sauce.
• Herb it up: Swap dill for fresh chopped parsley, chives, or basil.
• Add crunch: Stir in some chopped celery or crushed crackers right before serving.
• Dairy-free version: Use a plant-based ranch and omit the cheese, or sub in nutritional yeast for a similar savory flavor.

Tips :

• Use English or Persian cucumbers for fewer seeds and a more tender bite.
• Pat cucumber slices dry before mixing to avoid watering down the dressing.
• If using garlic powder, add a touch of olive oil for a more roasted flavor mimic.
• Store leftovers in the fridge for up to 2 days—just stir before serving as the dressing may settle.

Creamy, crunchy, and packed with bold flavors, this Cucumber Ranch Crack Salad is everything you want in a side dish—easy, fast, and utterly addictive.