Wash two to three cups of fresh cucumbers under cold water, then slice them into thin rounds, about ¼ inch thick.

In a large mixing bowl, gently combine the sliced cucumbers, sharp cheddar cheese, crumbled bacon, and chopped green onions.

Drizzle your desired amount of creamy ranch dressing over the combined ingredients, then sprinkle in garlic powder, dried dill weed, and a pinch of salt and black pepper.

Cover the bowl with plastic wrap or a lid and place it in the refrigerator for about 10-15 minutes.

Once chilled, give the salad a gentle toss before serving.