1 sm. purple onion, sliced thin
1 head iceberg lettuce
1 head Romaine lettuce
1 (10 oz.) jar marinated artichoke hearts drained and cut
4 oz. jar pimentos, drained and cut
1/2 to 3/4 c. Parmesan cheese

Dressing:

1/2 c. oil
1/3 c. red wine vinegar
Ground pepper

Mix dressing ingredients and pour over salad just before serving and toss.