1 head iceberg lettuce
1/3 head Romaine lettuce
1 c. artichoke hearts
1 c. red onions, sliced
1 c. pimento, diced
2/3 c. 5% olive oil (1 part olive oil and 2 parts Crisco oil)
1/3 c. Regina wine vinegar
1 tsp. salt
1/4 tsp. black pepper
2/3 c. Parmegano cheese, grated (use fresh)

Wash lettuce, drain completely and place in refrigerator to chill. When well chilled, split head of iceburg lettuce in two halves, only pulling the heart of the lettuce out and breaking into small pieces. Do not use a knife on lettuce. The rest of the iceburg will break up when tossed. Tear Romaine lettuce (each leaf into 3 sections).

Open and drain artichokes well, measure and add to lettuce. Do not use marinated artichokes. Peel and slice red onions and dice pimento. Drain pimento completely. Measure and add to lettuce. Measure oil, vinegar, salt, pepper and Parmegano. Add to lettuce. Toss in bowl and serve.

Serves 8-10.