Pasta House Salad

• 1 head Iceberg Lettuce 1/3 head Romaine Lettuce
• 1 cup canned Artichoke hearts (packed in brine)
• 1 cup sliced Red Onions 1 cup diced Pimientos, drained well
• 2/3 cup Olive Oil 1/3 cup Regina Red Wine Vinegar
• 1 teaspoon Salt ¼ teaspoon Black Pepper
• 2/3 cup grated Parmesan cheese

Wash lettuce and let drain completely. Refrigerate until cold. Split head of iceberg lettuce in half, pulling the heart of the lettuce out of both halves and breaking up into small pieces. Do not use a knife. Separate the rest of iceberg; it will break up when salad is tossed. Tear each romaine leaf into 3 pieces.

Place iceberg and romaine in a large bowl. Add artichoke hearts, onions and pimientos. Combine oil, vinegar, salt, pepper, and cheese; add to lettuce in bowl. Toss until mixed completely and serve.