3 head lettuce (various types, Romaine, Iceberg, Boston, Red Leaf)
2 (10 oz.) cans artichoke hearts, drained
1 (4 oz.) jar pimentos, drained
Salt and pepper to taste
1 red onion, thinly sliced

DRESSING:

1/3 c. vinegar
1/2 c. oil
1/2 c. Parmesan cheese

Mix and refrigerate all dressing ingredients several hours before serving (double for extra). Gently toss all salad ingredients. Just before serving, shake dressing vigorously and toss gently into prepared salad. Makes 1 very large salad.