Description
A refreshing salad combining crisp cucumbers with a tangy pickle juice ranch dressing, perfect for any meal.
Ingredients
Scale
- 2 large Persian cucumbers, cut into slices
- 1/2 cup Pickle juice ranch dressing
- 1 cup sour cream or Greek yogurt
- 1 teaspoon dijon mustard
- 1 teaspoon dried onion
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1 teaspoon dried dill
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Pickle slices to taste
Instructions
- Make the Dressing: In a small bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, pickle juice, salt, and dill until smooth. Adjust the pickle juice to taste for tanginess.
- Prepare the Salad: In a large bowl, combine the chopped cucumbers, pickles (if using), and onions (if using).
- Pour the Pickle Juice Ranch Dressing over the cucumber mixture and toss until evenly coated.
- Let the salad sit in the refrigerator for at least 15 minutes to allow the flavors to meld before serving.
Notes
Use fresh cucumbers for the best flavor and texture. Adjust the dressing according to taste and be mindful of chilling time.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking Required
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 20mg