🥗 Creamy Cucumber Salad with Cheese and Bacon
📝 Ingredients:
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2 large cucumbers, thinly sliced
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1/2 small red onion, thinly sliced
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1/2 cup cheddar cheese, shredded or cubed
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6 strips of bacon, cooked and crumbled
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1/2 cup sour cream
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1/4 cup mayonnaise
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1 tbsp apple cider vinegar
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1 tsp sugar (optional)
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1/2 tsp garlic powder
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Salt & pepper, to taste
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1 tbsp chopped fresh dill (or 1 tsp dried)
👩🍳 Instructions:
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Prep the veggies: Thinly slice the cucumbers and onion. You can peel the cucumbers if you prefer. Place them in a large mixing bowl.
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Make the dressing: In a separate bowl, mix together sour cream, mayo, vinegar, sugar, garlic powder, salt, pepper, and dill until smooth.
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Combine: Pour the creamy dressing over the cucumbers and onions. Toss gently to coat.
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Add the mix-ins: Fold in the shredded cheese and crumbled bacon.
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Chill: Refrigerate for at least 30 minutes before serving to let the flavors meld.
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Serve: Stir once more before serving and optionally top with extra bacon or cheese for garnish.
❓ Q&A:
Q: Can I make this salad ahead of time?
A: Yes! It’s actually better if made at least 30 minutes to a few hours ahead so the flavors meld. Just stir before serving.
Q: What kind of cheese works best?
A: Sharp cheddar is ideal for flavor contrast, but you can use Colby Jack, mozzarella cubes, or even crumbled blue cheese for variety.
Q: Can I make it lighter?
A: Absolutely. Use Greek yogurt instead of sour cream, and light mayo. You can also cut back on the cheese and bacon if desired.
Q: How long does it keep?
A: Store in an airtight container in the fridge. Best enjoyed within 2 days, though it can last up to 3 days.
Q: What protein can I add to make it a full meal?
A: Grilled chicken, diced ham, or hard-boiled eggs are great options for making it more filling.
Q: Can I use pre-cooked bacon?
A: Yes! Just make sure it’s crispy for the best texture.
