Ingredients
- 2–3 cups sliced cucumbers
- 1/2 cup ranch dressing
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup chopped green onions
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried dill
- Salt and black pepper, to taste
Instructions
- Wash the cucumbers and slice into thin rounds.
- Chop the green onions and shred the cheddar cheese if needed.
- In a large mixing bowl, combine the sliced cucumbers, shredded cheddar, and chopped green onions.
- Pour in the ranch dressing and sprinkle garlic powder, dried dill, salt, and black pepper.
- Gently toss everything until the cucumbers are evenly coated.
- Chill the salad in the refrigerator for about 10–15 minutes for best flavor, then serve.
Notes
- For extra crunch or color, add diced tomatoes or chopped celery.
- Swap in mozzarella or feta cheese instead of cheddar for a different flavor profile.
- Lighten it up by using a Greek‑yogurt‑based ranch dressing.
- Use English or Persian cucumbers for fewer seeds and thinner skin if preferred.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No‑cook mixing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: ≈ 160 kcal
- Sugar: 3g
- Sodium: 360mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg
