1 head iceberg lettuce
1/3 head romaine lettuce
1 c. artichoke hearts
1 c. red onion, sliced
1 c. pimiento, diced
2/3 c. 5% olive oil
1/3 c. regina wine vinegar
1 tsp. salt
1/4 tsp. pepper
2/3 c. Parmigiana cheese, grated

Break lettuce into small pieces. Drain artichoke hearts well, measure and add to lettuce. DO NOT USE MARINATED ARTICHOKE HEARTS. Peel and slice red onion and add diced pimiento.

Measure and mix together olive oil, vinegar, salt, pepper and Parmigiana cheese. Add to lettuce. Toss in bowl and serve.