1 head Iceberg lettuce
1/3 head Romaine lettuce
1 c. artichoke hearts
1 c. red onions, sliced
1 c. diced pimento

Open and drain artichoke hearts well, measure, and add to lettuce. Do not use marinated artichoke hearts. Peel and slice red onion, and dice the pimento. Drain completely. Measure and add to lettuce.

DRESSING:

2/3 c. olive oil
1 tsp. salt
2/3 c. Parmigiano
1/3 c. Regina wine vinegar
1/4 tsp. black pepper
Cheese, grated

Measure olive oil, vinegar, salt and pepper and Parmigiano cheese, add to lettuce. Toss in bowl and serve.