Ingredients
1-1/3 cups canola oil1 cup red wine vinegar2 garlic cloves, mincedSalt and pepper to taste2 bunches romaine lettuce, torn1 head iceberg lettuce, torn2 small red onions, thinly sliced2 large tomatoes, diced1 jar (4 ounces) diced pimientos, drained2/3 cup shredded Parmesan cheese
Preparation
In a jar with a tight-fitting lid, combine oil, vinegar, garlic, salt and pepper; shake well and set aside.
In a large salad bowl, combine all remaining ingredients. Chill until ready to serve. Just before serving, shake dressing. Pour over salad; toss to coat. Serve with a slotted spoon.
