🥒 Creamy Cucumber Bacon Salad

Servings & Timing

Prep Time: 10 minutes
Chill Time: 10 minutes (optional)
Total Time: 20 minutes
Yield: Serves 4
Dietary Tags: Low-Carb, Gluten-Free, Keto-Friendly (with sour cream option)

📝 Ingredients

• Sliced cucumbers

• Shredded cheddar cheese

• Cooked and crumbled bacon

• Ranch dressing or sour cream

• Dill (optional)

• Salt and pepper

🔪 Instructions

1. Toss cucumbers

   • In a mixing bowl, gently toss sliced cucumbers with ranch dressing or sour cream until evenly coated.

2. Add mix-ins

   • Stir in shredded cheddar cheese, crumbled bacon, and dill (if using).

3. Season

   • Sprinkle with salt and pepper to taste. Mix gently.

4. Chill & serve

   • Chill for 10 minutes before serving or enjoy immediately.

💡 Notes & Tips

• Thin-skinned cucumbers (like English or Persian) work best—no peeling needed.

• For lighter dressing: Use fat-free or light ranch to cut down on calories and W-W points.

• No dill? Fresh chives or parsley add a nice alternative flavor.

📸 Step-by-Step Guide

(If adding to a blog, great spots for photos: cucumber slicing → dressing toss → cheese and bacon mixing → finished salad)

Pro Tip: Pat cucumbers dry before mixing to avoid watery dressing.

🥄 Ingredient Insights & Swaps

Why these ingredients?

• Cucumbers: Provide the crisp, fresh base.

• Cheddar cheese: Adds creamy, salty richness.

• Bacon: Brings crunch and smoky flavor.

Substitutions:

• Turkey bacon for fewer W-W points.

• Light or fat-free ranch for a lighter version.

• Sour cream + a squeeze of lemon as a dressing alternative.

Equipment Alternatives: No special tools—just a sharp knife and mixing bowl.

🎨 Flavor Variations & Serving Ideas

Add-Ins:

• Chopped tomatoes

• Green onions

• A handful of chopped lettuce for a salad blend

Serving Suggestions:

• Serve as a BBQ side, picnic dish, or light lunch.

• Pairs perfectly with grilled chicken or burgers.

Fun Twist: Add a few crushed tortilla chips for crunch (just note W-W point changes).

🧊 Storage & Make-Ahead

• Storage: Keep leftovers in an airtight container in the refrigerator for up to 2 days.

• Make-Ahead: Slice cucumbers and prep bacon ahead, then toss together just before serving.

• Texture Tip: Best enjoyed fresh—the cucumbers release water over time.

🔎 Nutrition & W-W Points (per serving estimate)

Calories: ~200 kcal | Carbs: 4g | Protein: 8g | Fat: 17g

W-W Points (per serving, based on 4 servings):
➡️ 6 Points (using full-fat ranch and regular bacon)
➡️ 3 Points (if you use turkey bacon and light ranch or fat-free sour cream)

For the most accurate W-W points, track with your specific brands and ingredient amounts in the W-W app.

Allergens: Milk (cheese, ranch), Pork (bacon)

❓ Frequently Asked Questions

Q: Can I use Greek yogurt instead of ranch or sour cream?
A: Yes! Nonfat Greek yogurt works as a light, high-protein dressing substitute.

Q: What’s the best type of cucumber?
A: English cucumbers or Persian cucumbers for fewer seeds and thin skin.

Q: How can I make this dairy-free?
A: Omit the cheese and use a dairy-free ranch or plain vegan yogurt.

📝 The Story Behind the Recipe

This cucumber bacon salad came together one hot summer day when I wanted something creamy but cool and refreshing. It quickly became my go-to side dish for cookouts and potlucks. The bacon-cheddar combo makes it indulgent, but cucumbers keep it light and crisp.