2/3 c. olives oil
1/3 c. red wine vinegar
1 tsp. salt
1/4 tsp. pepper

1/2 head romaine lettuce 1 red onion 1 (2 oz.) jar pimentos 1 jar artichoke hearts

Break up iceberg and romaine lettuce. Slice onion thin. Add pimentos. Drain artichokes, may need to be cut lengthwise into chunks.

Pour dressing over salad. Toss lightly. Sprinkle with 2/3 cup grated Parmesan cheese, toss just to coat lettuce.