Subscribe for 99¢

Yield: 4 servings

1 head iceberg lettuce

1/3 head romaine lettuce

1 cup canned artichoke hearts packed in brine (not marinated), drained well

1 cup sliced red onions

1 cup diced pimientos, drained well

2/3 cup olive oil

1/3 cup red wine vinegar

1 teaspoon salt

1/4 teaspoon ground black pepper

2/3 cup grated Parmesan cheese

1. Wash iceberg and romaine; let drain completely. Refrigerate until cold.

2. Split head of iceberg lettuce in half, pulling the heart of the lettuce out of both halves and breaking it into small pieces. Do not use a knife. Separate the rest of iceberg; it will break up when salad is tossed. Tear each romaine leaf into 3 pieces.

3. Place iceberg and romaine in large bowl. Add artichoke hearts, onions and pimientos.

4. Combine oil, vinegar, salt, pepper and cheese; add to lettuce in bowl. Toss until mixed completely, then serve.

Per serving: 480 calories; 43g fat; 8g saturated fat; 10mg cholesterol; 9g protein; 14g carbohydrate; 6g sugar; 4g fiber; 960mg sodium; 200mg calcium.