1 head iceberg lettuce
1 head Romaine lettuce
1 jar artichoke hearts (in the oil)
1 jar chopped pimiento
1 can Parmesan cheese
Red wine vinegar
Oil

Wash and break up lettuce and spin dry. Chop up artichoke and add to lettuce. Add pimiento to lettuce. Pour 1/2 cup oil and 1/3 cup red wine vinegar over lettuce. Toss lightly and sprinkle 1 cup Parmesan cheese. Continue tossing and add pepper and more Parmesan cheese to taste. Ready to serve.