3/4 c. olive oil
1/2 c. red wine vinegar
2 cloves garlic, minced
1/3 small red onion, grated
1 can (4 oz.) pimento, chopped

SALAD:

1 med. head lettuce
1 average head Romaine
1 c. heart of palm, sliced
1 c. canned artichoke hearts, drained and halved
1 med. red onion, sliced thin
1/2 to 3/4 c. grated Parmesan cheese

Mix all ingredients for dressing together in a jar. Make several hours in advance so flavors can blend. Will stay for up to 6 weeks.

To make salad: Tear lettuce and Romaine in a bowl, add hearts of palm, artichokes and red onion. Sprinkle with Parmesan cheese. Pour dressing over all and toss thoroughly. Chill at least 15 to 20 minutes before serving.