Cucumber Ranch BLT Salad RecipeDescription:
A refreshing twist on the classic BLT sandwich! This Cucumber Ranch BLT Salad combines crispy bacon, juicy cherry tomatoes, crunchy romaine lettuce, and crisp cucumber with a creamy homemade ranch dressing. It’s low-carb, gluten-free, and packed with flavor – perfect as a light lunch, side dish, or even a main course.
Ingredients (Serves 4):
For the Salad:
6 cups romaine lettuce, chopped
1 large cucumber, sliced into half-moons
1 ½ cups cherry tomatoes, halved
8 slices bacon, cooked until crispy and crumbled
½ small red onion, thinly sliced (optional)
½ cup shredded cheddar cheese (optional)
For the Ranch Dressing (Homemade):
½ cup mayonnaise
¼ cup sour cream
2 tablespoons buttermilk (or milk)
1 teaspoon dried dill
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon chopped fresh parsley (or ¼ tsp dried)
Salt and pepper to taste
1 teaspoon lemon juice (optional, for tang)
You can use store-bought ranch dressing as a shortcut.
Instructions:
Step 1: Cook the Bacon
In a skillet over medium heat, cook bacon until crispy.
Drain on paper towels, then crumble into pieces.
Step 2: Prepare the Vegetables
Wash and chop the romaine lettuce.
Slice cucumbers into half-moons.
Halve the cherry tomatoes.
Thinly slice red onion, if using.
Step 3: Make the Ranch Dressing
In a small bowl, whisk together all dressing ingredients.
Taste and adjust seasoning (add more if you prefer it thinner).
Chill until ready to use.
Step 4: Assemble the Salad
In a large salad bowl, combine lettuce, cucumbers, tomatoes, and red onions.
Drizzle with ranch dressing and toss lightly.
Top with crumbled bacon and shredded cheddar (if using).
Serve immediately.
Time Required:
Task Time
Prep Time 15 minutes
Cook Time (bacon) 10 minutes
Total Time 25 minutes
Nutritional Information (Per Serving – approx.):
Nutrient Amount
Calories 310 kcal
Protein 9 g
Fat 26 g
Saturated Fat 7 g
Carbohydrates 8 g
Fiber 2 g
Sugars 3 g
Sodium 580 mg
Nutritional info varies based on dressing and cheese used. You can lighten it up by using low-fat dairy and turkey bacon.
Q&A Section
Q1: Can I make this salad ahead of time?
A: You can prep the ingredients ahead (cut veggies, cook bacon, make dressing), but wait to toss with dressing until just before serving to avoid sogginess.
Q2: What can I substitute for bacon?
A: Try turkey bacon, plant-based bacon, or smoked tempeh for vegetarian or lighter options.
Q3: Is this keto-friendly?
A: Yes! The salad is naturally low-carb. Just ensure your ranch dressing is keto-approved or homemade without sugar.
Q4: What protein can I add to make it a full meal?
A: Grilled chicken, hard-boiled eggs, shrimp, or even chopped steak all pair well.
Q5: Can I use store-bought ranch?
A: Absolutely. Choose a high-quality one or use a light version if you’re watching calories.
Q6: How do I store leftovers?
A: Store undressed salad in an airtight container for up to 2 days. Keep dressing separate. Bacon may lose crispiness, so store it separately if po
ssible.