Yield: 6 servings
Prep Time: 15 minutes
Chill Time: 30 minutes

Ingredients


Salad
3 medium English cucumbers, thinly sliced
1 cup shredded sharp cheddar cheese, reduced-fat
6 slices turkey bacon or center-cut bacon, cooked until crispy and crumbled
3 green onions, thinly sliced
2 tbsp chopped fresh dill (or 2 tsp dried dill)
Fresh cracked black pepper, to taste
High-Protein Ranch Dressing
1 cup plain non-fat Greek yogurt
½ cup low-fat cottage cheese, blended until smooth
2 tbsp light mayonnaise
1 tbsp ranch seasoning mix
1 tsp lemon juice
½ tsp garlic powder
½ tsp onion powder
1 tsp dried parsley
1–2 tbsp milk, if needed to thin the dressing


Instructions

  1. Prepare the Cucumbers
    Slice the cucumbers into ¼-inch rounds.
    Pat dry with paper towels to remove excess moisture for a creamier salad.
  2. Make the Dressing
    In a bowl, whisk together the Greek yogurt, blended cottage cheese, light mayonnaise, ranch seasoning, lemon juice, garlic powder, onion powder, parsley, and milk (if needed) until smooth.
  3. Assemble the Salad
    In a large bowl, combine the cucumbers, shredded cheddar, most of the bacon, green onions, and dill.
    Pour the dressing over the salad and gently toss until everything is evenly coated.
  4. Garnish
    Top with the remaining bacon, extra cheddar cheese, sliced green onions, fresh dill, and a generous sprinkle of black pepper to recreate the look in the picture.
  5. Chill
    Refrigerate for 30 minutes before serving to allow the flavors to meld.
    Approximate Nutrition (Per Serving)
    Calories: 210
    Protein: 18g
    Carbohydrates: 6g
    Fat: 12g
    Fiber: 1g
    Optional Protein Boosts

Stir in one of the following for an even heartier salad:

2 cups diced grilled chicken breast
2 cans (10 oz/280 g) tuna, drained
2 cups chopped rotisserie chicken breast
8 oz (225 g) diced lean turkey breast
1 cup shelled edamame

With grilled chicken added, each serving provides approximately 30–35g of protein.

Tips for the Best Salad


Use English cucumbers for fewer seeds and a crisp texture.
Blend the cottage cheese until silky smooth so the dressing stays creamy.
Let the salad chill before serving for the best ranch flavor.
Add the bacon just before serving to keep it crispy.
If making ahead, store the dressing separately and toss with the cucumbers just before serving to prevent excess moisture.