1 head iceberg lettuce, torn into bite-sized pieces
1/3 head romaine lettuce, torn into bite-sized pieces
1 cup artichoke hearts, chopped
1 cup thinly-sliced red onions 

Dressing:
2/3 cup olive oil
1/3 cup red wine vinegar
1 teaspoon salt
1/4 teaspoon pepper
2/3 cup grated parmesan

Place first 4 ingredients into a large bowl.  Combine dressing ingredients in a jar with lid and shake well to combine.  Pour over lettuce and serve immediately.  Can add 1 small jar pimientos for color.

If preparing the dressing ahead of time, leave parmesan cheese out until right before serving.