The Pasta House Co.  really knows how to make a delicious salad.  This one has everything but the kitchen sink in it.  If you do not have everything, or even if you have a little extra stuff around you may want to improvise.

1 Head Iceberg Lettuce
1/3 Head Romaine Lettuce
1 C. Artichoke Hearts
1 C. sliced Red Onions
1 C. diced Pimentos
2/3 C. Olive Oil
1/3 C. REGINA wine vinegar
1 tsp. salt
1/4 tsp. black pepper
2/3 C. freshly grated parmigiano cheese

Wash the iceberg and romaine lettuce, allowing all the water to drain completely. Place in refrigerator to chill. When lettuce is well-chilled, remove from refrigerator. Split head of iceberg lettuce in half, pulling the heart of lettuce out of both halves and breaking into small pieces. DO NOT USE A KNIFE ON LETTUCE. Only separate the rest of the iceberg, it will break up when tossed. Tear the romaine lettuce (each leaf into 3 sections). Place both kinds of lettuce into mixing bowl.

Drain artichoke hearts well; measure and add to lettuce. DO NOT USE MARINATED ARTICHOKE HEARTS. Peel and slice red onion; drain and dice pimentos. DRAIN PIMENTOS COMPLETELY, or salad will turn red. Measure the onions and pimentos and add to lettuce.

Add Olive Oil, Vinegar, salt, pepper and toss. Then add parmigiano cheese. Toss until all is mixed completely and serve. Serves four.

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