Description
A refreshing cucumber salad with the tangy zing of dill pickle juice and creamy ranch dressing.
Ingredients
Scale
- 3 cups fresh cucumbers, sliced
- 1/2 cup dill pickle juice
- 1/2 cup ranch dressing
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 2 tablespoons fresh dill, chopped
Instructions
- Wash and slice the cucumbers into bite-sized pieces.
- In a large mixing bowl, combine the cucumbers, cherry tomatoes, red onion, and fresh dill.
- Pour the pickle juice and ranch dressing over the salad mixture; gently toss to coat evenly.
- Taste the salad and adjust seasoning if needed.
- Chill in the refrigerator for about 15 minutes before serving to enhance flavor.
Notes
Consider adding feta cheese or olives for extra flavor. Let the salad sit at room temperature briefly before serving to meld the flavors.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 5mg