1 head iceberg lettuce
1/3 head romaine lettuce
1 c. artichoke hearts
1 c. sliced red onion
1 c. diced pimentos
2/3 c. olive oil
1/3 c. Regina wine vinegar
1 tsp. salt
1/4 tsp. pepper
2/3 c. grated Parmigiana cheese

Tear lettuce into large mixing bowl. Drain artichoke hearts. DO NOT USE MARINATED HEARTS. Add sliced red onion and drained pimentos. Add olive oil, vinegar, salt and pepper; toss. Add cheese; toss again.