1 med. size head iceberg lettuce
1 med. head Romaine lettuce
1 (14 oz.) can artichoke hearts, drained & quartered
1 sm. red onion, peeled & thinly sliced
1 sm. red bell pepper
1/2 to 3/4 c. grated Parmesan cheese

DRESSING:

3/4 c. light olive oil
1/2 c. red wine vinegar
1 lg. garlic clove, peeled & minced
1 tsp. salt
1/4 tsp. ground black pepper

Wash and trim lettuce. Break leaves into bite-size pieces and put in a large salad bowl. Combine dressing ingredients and pour over vegetables; toss gently. Serve immediately. 6 servings.