Ingredients
1 medium head iceberg lettuce, torn1 bunch romaine, torn1 cup thinly sliced red onion1 jar (6-1/2 ounces) marinated artichoke hearts, drained1/2 cup shredded Parmesan cheese1/2 cup olive oil1/3 cup red wine vinegar
Preparation
In a large bowl, combine the lettuces, onion, artichoke hearts and Parmesan cheese. In a small bowl, whisk the oil and vinegar; drizzle over salad and toss to coat.
