Description
This Creamy Cucumber Salad with Bacon and Cheese is a refreshing, flavorful side dish perfect for warm weather or anytime you crave a light, creamy salad. Crisp cucumbers are tossed in a tangy, dill-infused sour cream dressing, then topped with savory bacon bits and sharp cheddar cheese for a satisfying blend of textures and tastes.
Ingredients
Units
Scale
Vegetables & Toppings:
- 2 large cucumbers, thinly sliced
- 1/4 cup shredded cheddar cheese
- 1/4 cup cooked bacon bits or 4 slices bacon, crumbled
Dressing:
- 1/2 cup sour cream or Greek yogurt
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
- 1 teaspoon white wine vinegar or lemon juice
- 1/2 teaspoon garlic powder
Seasonings:
- 1/2 teaspoon salt, adjust to taste
- 1/4 teaspoon black pepper
Instructions
- Prepare Cucumbers: Slice the cucumbers thinly and place them in a colander. Sprinkle with a pinch of salt and let them sit for 15 minutes to draw out excess moisture. Afterward, pat the cucumbers dry with a paper towel to prevent sogginess in the salad.
- Make Dressing: In a bowl, combine the sour cream (or Greek yogurt), white wine vinegar (or lemon juice), garlic powder, and chopped fresh dill until smooth. Season with salt and black pepper to taste, mixing thoroughly to incorporate all flavors.
- Toss Salad: Add the drained cucumbers to the bowl with the creamy dressing. Toss gently to evenly coat all cucumber slices with the dressing.
- Add Toppings: Sprinkle the shredded cheddar cheese and crumbled bacon bits over the salad. Gently mix if desired to distribute the toppings or leave them on top for presentation.
- Chill and Serve: Refrigerate the salad for at least 15 minutes before serving to allow flavors to meld and for the salad to chill. Serve fresh as a crisp, creamy side dish.
Notes
- Ensure cucumbers are well-drained after salting to avoid a watery salad.
- Substitute cheddar cheese with feta for a tangier flavor.
- This salad is best served fresh but can be stored in the refrigerator for up to one day without losing texture.
- Use Greek yogurt instead of sour cream for a lighter, tangier dressing.
Nutrition
- Serving Size: 1 serving (about 1 cup)
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 25 mg