Pasta House Salad

• 1 head iceberg lettuce
• 1/2 head romaine lettuce
• 1 can artichoke heart, drained
• 1 medium red onion, sliced thin
• 1 jar pimiento
• 2/3 cup olive oil
• 1/3 cup red wine vinegar
• 1/4 teaspoon black pepper
• 1 teaspoon salt
• 2/3 cup parmesan cheese

1. Toss together the lettuce, artichoke hearts, onion, and pimento in a large salad bowl and set aside.
2. Combine remaining ingredients ina container with a tight lid.
3. Shake container vigorously until well-blended.
4. Pour dressing onto salad and toss until well covered.
5. Refrigerate for about 30 minutes prior to serving to marinate.
6. Note: do not add dressing for more than 30 minutes prior to serving, because the acids in the dressing will break down the lettuce, causing it to be wilty.

romaine lettuce, red onion, pimiento, olive oil, red wine vinegar, black pepper, salt, parmesan cheese

Taken from www.food.com/recipe/pasta-house-salad-52612 (may not work)