Rinse 2-3 fresh cucumbers under cool running water, slice into ¼ inch thick rounds, and place in a large mixing bowl.

Chop 2-3 green onions into small pieces and sprinkle over the cucumber slices.

Cook 4-6 strips of bacon in a skillet until crispy, then crumble and add to the mixing bowl.

Add 1-2 cups of shredded sharp cheddar cheese to the bowl and gently toss with a spoon.

Pour ranch dressing over the salad mixture, add garlic powder, dried dill weed, salt, and pepper, and toss to coat.

Chill the salad in the refrigerator for about 10-15 minutes before serving.