1 head Iceburg lettuce
1 bunch Romaine lettuce
1 can artichoke hearts
1 red onion, sliced
1 jar pimentos, diced
2/3 c. olive oil
1/3 c. red wine vinegar
1 tsp. salt
1/4 tsp. black pepper
2/3 c. Parmesan cheese

Wash lettuce, drain and refrigerate until chilled. Break lettuce into small pieces. DO NOT CUT WITH KNIFE. Drain artichokes and pimentos. Add with sliced red onion to lettuce. Sprinkle with Parmesan cheese. Mix oil, vinegar, salt and pepper together well and pour on lettuce mixture and toss well.