1 head iceberg
1 head romaine lettuce
1 can artichoke hearts (not marinated), drained
20 oz. jar diced pimento, drained
1 red onion, sliced thinly

DRESSING:

2/3 c. 5% olive oil
1/3 c. red wine vinegar
1 tsp. salt
1/4 tsp. pepper
2/3 c. grated Parmesan cheese

Wash and drain lettuce. Chill. Tear into small pieces in salad bowl. Add artichoke hearts (quartered), pimento and sliced onions. Combine dressing ingredients and mix completely. Toss salad and dressing well immediately before serving.