Description
A refreshing and easy salad made with cucumbers and a tangy pickle juice ranch dressing.
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 pickle juice to taste for tanginess.
- Prepare the Salad: In a large bowl, combine the chopped cucumbers, pickles (if using), and onions (if using).
- Dress & Toss: Pour the Pickle Juice Ranch Dressing over the cucumber mixture and toss until evenly coated.
- Chill & Serve: Let the salad sit in the refrigerator for at least 15 minutes to allow the flavors to meld. Serve cold.
Notes
- Feel free to adjust the amount of pickle juice based on your taste preference.
- This salad pairs well with grilled meats and sandwiches.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg