1 head iceberg lettuce
1/3 head romaine lettuce
1 can artichoke hearts, drained
3/4 c. sliced red onions
1/2 c. diced pimento

DRESSING:

2/3 c. olive oil
1/3 c. red wine vinegar
2/3 c. grated Parmesan cheese
2 tbsp. sugar
1 tsp. salt
1/4 tsp. pepper

Toss salad ingredients and refrigerate covered. Mix dressing well and add to lettuce when ready to serve. Do not refrigerate dressing. Top with Parmesan cheese.

Serves 8.