1 med. red onion
1 head romaine lettuce + 1/2 head iceberg
1 can artichoke hearts
1 sm. jar pimentos, chopped
2/3 c. olive or salad oil
1/3 c. red wine vinegar
1/2 to 1 c. Parmesan cheese
1/2 tsp. pepper
1/2 tsp. salt

Wash lettuce and tear into small pieces. Squeeze artichoke hearts, one at at ime, and slice into bowl. Drain pimentos and squeeze into layers of paper toweling. Add to salad. Slice onion, thin; add to salad. Sprinkle in salt and pepper. Mix oil and vinegar; toss into salad. When salad is completely coated, add cheese. Serves 8.