Description
A refreshing salad featuring crisp cucumbers immersed in a creamy ranch dressing, perfect for potlucks and summer gatherings.
Ingredients
Scale
- 4–5 large English cucumbers, sliced into 1/4 inch thick rounds
- 1 tsp salt
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1 packet ranch dressing mix
- 2 tbsp apple cider vinegar
- 1 tbsp lemon juice
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Freshly cracked black pepper
- 1/2 red onion, thinly sliced
- 1/4 cup fresh dill, chopped
- 2 tbsp chives, chopped
- 1/4 cup sunflower seeds or chopped pecans (optional)
- 4 oz crumbled feta or goat cheese (optional)
- 1/4 cup crispy bacon bits (optional)
- Everything bagel seasoning for sprinkling
Instructions
- Prepare the Cucumbers: Begin by washing those vibrant cucumbers thoroughly. Slice them into 1/4 inch thick rounds, tossing them in a sprinkle of salt. Let the salted cucumbers rest in a colander for about 15-20 minutes to draw out excess moisture.
- Make the Dressing: In a mixing bowl, whisk together the mayonnaise, sour cream, ranch dressing mix, apple cider vinegar, lemon juice, garlic powder, and onion powder until smooth.
- Rinse and Dry: After the cucumbers have rested, rinse them under cold water to remove excess salt, and pat dry with a paper towel.
- Combine Ingredients: In the bowl with the dressing, gently fold in the cucumbers, thinly sliced red onion, chopped dill, and chives.
- Chill: Refrigerate your salad for at least 30 minutes before serving.
- Finish and Serve: Just before serving, add optional sunflower seeds, crumbled cheese, and freshly cracked black pepper. Sprinkle with everything bagel seasoning.
Notes
Make the dressing a day in advance and combine just before serving for maximum freshness. Optional toppings like cherry tomatoes can be added for added flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg