The Pasta House Salad

1  head iceberg lettuce
1/2  head romaine lettuce
1  can artichoke hearts, drained, quartered
1  red onion, sliced thin
1  cup  chopped red pepper
2/3  cup  olive oil
1/3  cup  red wine vinegar
1  tsp  salt
1/4  tsp  black pepper
2/3  cup  parmesan cheese (the kind in the green can)

Toss together lettuces, artichokes, onions and pimento in a large bowl. Set aside.

Combine remaining ingredients in a container with a tight fitting lid. Shake vigorously until well blended. Pour dressing on salad and toss until well covered. Refrigerate the salad for 30 minutes (but no longer than that or it will get soggy) to marinate, prior to serving.