1 head Iceberg lettuce
1 sm. red onion
1 can artichoke hearts (not marinated)
1 sm. jar pimento, chopped
Parmesan cheese
3 oz. vegetable oil
2 oz. red wine vinegar
Garlic salt

Too much liquid, cut down on the juice.

Break lettuce into bite size pieces. Combine oil and vinegar in measuring cup. Pour dressing on greens. Add 1/4 of the juice from the artichoke hearts. Add onions, pimento with juice, artichoke hearts (cut in half), garlic salt to taste, and 3 ounces of Parmesan cheese (more if you like).

Note: 1/2 can artichoke hearts is enough.