1 head iceberg lettuce - torn
1/2 head romaine lettuce - torn
1 can/jar artichoke hearts - drained
1 cup red onion - sliced thin
1 cup pimento
2/3 cup olive oil
1/3 cup red wine vinegar
1 tsp. salt
1/4 tsp. black pepper
2/3 cup grated Parmesan cheese
-Toss together lettuce, artichoke hearts, onion, and pimento in large salad bowl and set aside.
-Combine remaining ingredients in a container with a tight lid. Shake vigorously until well-blended.
-Pour dressing onto salad and toss until well covered.
-Refrigerate for 30 minutes prior to serving to marinate.
