Cucumber Ranch BLT Salad
Crisp cucumbers, cherry tomatoes, crumbled bacon, and green onions tossed in creamy ranch dressing.
Equipment
- Large skillet
- Large mixing bowl
Ingredients
Main Ingredients
- 3 cup sliced cucumbers
- 1 cup halved cherry tomatoes
- 6 slices bacon cooked and crumbled
- ½ cup ranch dressing
- ¼ cup chopped green onions
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
Cooking
- Cook. Cook the bacon until crisp, drain, and crumble.
- Prep. Slice the cucumbers, halve the tomatoes, and blot them dry.
- Combine. Add the vegetables, bacon, and green onions to a large bowl.
- Dress. Pour on the ranch dressing and toss to coat.
- Serve. Season with salt and pepper and serve cold.
Notes
Substitutions: Use turkey bacon or Greek yogurt ranch.
Tips: Blot the vegetables dry and add salt last.
Storage: Refrigerate for up to 1 day.
Nutrition is calculated per serving.