- 1 head romaine lettuce, cut into 1-inch squares
- 1/4 pound sliced pepperoni, chopped
- 1/3 cup drained sliced pimientos
- 1/3 cup chopped red onion
- 1 1/2 cups drained, rinsed, and chopped canned artichoke hearts
- 3 tablespoons red or white wine vinegar
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 1/2 cup grated Parmesan
- In a large glass or stainless-steel bowl, combine the romaine, pepperoni, pimientos, onion, and the artichoke hearts or olives. Toss to combine.
- Add the vinegar, oil, salt, pepper, and Parmesan to the bowl. Toss thoroughly to combine the ingredients.