After all the hard work we have been doing at The Blue House.. especially MRD.. and even tho there are still lots of jobs to be done.. we decided that today was going to be a complete day off
So after church we came home and had a delicious barbecue and just chilled in the 100 degree weather
On the menu Carne Asada Ranchero.. with all the fixings.. including a charred Anaheim pepper which I had to try cos this year I’m growing them.. and one of our favourite salads..
Cucumber Ranch Crack Salad
2 large cucumbers, thinly sliced and peel if preferred ( I love Persian cucumbers)
1/2 small red onion, diced
1 cup shredded sharp cheddar cheese
1/4 cup chopped green onions or chives
1/2 cup cooked crumbled turkey bacon or veggie bacon
3/4 cup ranch dressing (use store-bought or homemade)
1 tablespoon sour cream or Greek yogurt (for creaminess)
1/2 teaspoon garlic powder
Salt and black pepper, to taste
1 cup shredded sharp cheddar cheese
1/4 cup chopped green onions or chives
1/2 cup cooked crumbled turkey bacon or veggie bacon
3/4 cup ranch dressing (use store-bought or homemade)
1 tablespoon sour cream or Greek yogurt (for creaminess)
1/2 teaspoon garlic powder
Salt and black pepper, to taste
- Wash and slice the cucumbers thinly
- In a medium bowl, whisk together the sour cream, garlic powder and ranch dressing
- Season with salt and pepper to taste.
- In a large mixing bowl, combine the sliced cucumbers, red onion and half of the shredded cheddar cheese.
- Pour the ranch dressing over the top and mix gently to coat everything evenly.
- Stir in the remaining cheddar cheese
- Top with crumbled bacon, and fresh chopped green onions or chives
- Cover the salad and refrigerate for at least 1 hour before serving to allow the flavors to meld together
Love and Hugs
Phoebe x
