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This delightful Bibb Lettuce Salad recipe combines freshness and flavor in every bite. With crisp lettuce, crunchy walnuts, tangy blue cheese, savory bacon, and zesty pickled onions, and french fried onion straws – this salad is not just a salad, it’s an experience.
This Macaroni Grill copycat tastes just like the real thing!
Table of Contents
About the Recipe
I created this homage to Macaroni Grill’s Bibb and Blue Salad years ago. They have since closed locations near us so I have taken to making it at home quite often.
It’s great because it can easily be customized based on personal preference and you can make the ranch dressing yourself or use your favorite brand. Or try with blue cheese or Caesar dressing, or even and Oil and Vinegar Dressing.
I’ll admit I was skeptical at first but it’s the pickled red onions that really take this salad from great to spectacular. They are tangy and slightly sweet and really pair well with the other salty and savory ingredients.
How to Make a Bibb Lettuce Salad
Get a detailed list of ingredients & instructions in the recipe card below.
- Toss Bibb lettuce and Romaine lettuce in a large bowl. Toss with some Ranch dressing – Start with a little, you can always add more.
- Divide into deep salad plates and add the toppings – toasted walnuts, bacon, blue cheese and pickled onions. No croutons needed!
- Or, let each person create their own perfect salad by choosing the toppings that resonate with them.
It is low in calories and high in nutrients, including vitamins A and K. Vitamin A promotes healthy vision and supports the immune system, while vitamin K plays a role in blood clotting and bone health. Bibb lettuce also contains fiber, which aids in digestion, and antioxidants that help protect against cell damage.
Absolutely! One of the wonderful aspects of Bibb Lettuce Salad is its versatility. You can customize it according to your preferences and dietary needs. Feel free to experiment with different ingredients, such as adding your favorite vegetables, fruits, proteins, or even swapping out certain ingredients to suit your taste.
To maintain the freshness of all types of lettuce, store it properly. Start by removing any damaged leaves and washing the lettuce under cold water. After washing, gently pat the leaves dry or use a salad spinner to remove excess moisture. Then, wrap the lettuce loosely in paper towels and place it in a perforated plastic bag or an airtight container. Store it in the refrigerator’s crisper drawer, and it should stay fresh for up to a week.
It’s best to prepare just before serving to maintain it’s crispness, but the components of the salad can all be prepped ahead of time. Just refrain from dressing the salad or adding any soggy ingredients until ready to serve.
Store an undressed salad in an airtight container in the fridge for up to 3-4 days.
- Experiment with different dressings, such as balsamic vinaigrette, creamy ranch, or tangy citrus-based dressings.
- Season your salad with herbs, spices, or flavored salts to add depth of flavor.
- Incorporate ingredients with contrasting tastes, like adding a hint of sweetness with dried cranberries or a tangy kick with pickled onions.
- Marinate proteins before adding them to the salad to infuse them with flavor.
More Salad Recipes
- Chicken Fajita Salad
- Vinaigrette Salad Dressing
- Crispy Chicken Salad
- Olive Garden Salad Copycat
- Lemon Kale Caesar Salad
Bibb & Blue Salad with Pickled Red Onions (Macaroni Grill Copycat)
- 1 head Bibb lettuce washed and torn into bite sized pieces
- 2 cups romaine lettuce washed and torn into bite sized pieces
- ¼ cup pickled red onions recipe below
- ½ cup Walnuts
- ½ cup Crumbled Blue Cheese
- ¼ cup Crispy thin onion straws (French fried onions
- 2 slices Bacon cooked crisp and crumbled (or bacon bits)
- Ranch dressing
Pickled Red Onions
- 1 red onion sliced into thin strips
- ½ cup red wine vinegar
- 3 tablespoons distilled white vinegar
- 1 tablespoon granulated sugar
- 1 ½ teaspoons kosher salt
To make the pickled red onions:
- Place ingredients in a small saucepan over medium-high heat and bring to a boil. Remove from heat and steep onions in the hot liquid for about 20 minutes.
- Cool completely before serving, and store in a tightly sealed container in the fridge for up to 2 weeks.
To make the salad:
- Combine lettuces in a large bowl and toss with desired amount of ranch dressing.
- Divide onto salad plates and divide toppings (walnuts, bacon, blue cheese and pickled red onions) evenly among the plates using desired amounts of each.