6ounces can artichoke hearts (drained and crumbled into fourths)
1/4cup grated Parmesan cheese (buy fresh and grate yourself!)
2tablespoonsred wine vinegar
salt and pepper to taste
In a large bowl, combine the following: Break the head of iceberg lettuce into quarters separating the layers. Break romaine lettuce into thirds. Add the sliced onions, pimentos, artichoke hearts, and grated parmesan. Toss and chill. Pour dressing on a few minutes before serving--if you do it too far in advance the salad will wilt. Toss well before serving leaving the lettuce in large pieces is part of the secret to this salad recipe.
This salad calls for both Iceberg and Romaine lettuce to give it a nice variety. Keeping the lettuce in larger chunks is what's gives this salad its appeal.
Wait to add the dressing until you are about to serve it. This will keep the lettuce from wilting.
Make sure you drain both the artichoke hearts and the pimentos really well to keep from having a soggy salad.