MONDAY MORNING RECIPE POST - CUCUMBER RANCH DRESSING SALAD

There is no link to this one. I have had it around for a while and long since forgotten where it came from. It's really good though and cucumbers keep getting put on the shopping list because someone in the house likes it so much, they keep making it.

Cucumber Ranch Dressing Salad

2 to 3 cups sliced cucumbers (we use the hot house kind, where you don't have to deseed them)

1/2 cup ranch dressing

1/2 cup shredded cheddar cheese

1/3 cup cooked and crumbled bacon

2 tablespoons chopped green onions

1/2 teaspoon garlic powder

1/2 teaspoon dried dill, or to taste

Salt and black pepper to taste

In a large bowl combine all the ingredients and toss gently.

I added halved cherry tomatoes which I always enjoy, but thought diced sweet bell pepper would be a nice change. This time I served it with pork.

Addition at 5.24 p.m. on the same day: as two of our blogging friends mentioned the dressing, I am adding the recipe we used. It was found at Barefeet in the Kitchen hosted by Mary Younkin. The original recipe is here. 

Ranch Salad Dressing:

1/2 cup mayonnaise 

1/2 cup sour cream

1/2 cup buttermilk or regular milk

3/4 to 1 teaspoon dill weed

1/2 teaspoon dried parsley

1/2 teaspoon dried chives

1/4 teaspoon onion powder

1/2 teaspoon garlic powder

1/4 teaspoon fine sea salt

1/8 teaspoon finely cracked pepper 

1 to 3 teaspoons freshly squeezed lemon juice - adjust to taste

Whisk together the mayonnaise, sour cream and milk until smooth. Add the spices and whisk until combined. Add the lemon juice (amount used for your own taste) and whisk again. Pour into a jar and chill in the refrigerator until ready to serve.  

This dressing will keep nicely in refrigerator for up to a week.