2 (5 ounce) cans chopped artichoke hearts, drained
1 (8 ounce) can chopped tomato
1 large red onion, chopped
1 pound romaine lettuce - shredded, washed and finely diced (it may curl and shrink on a cutting board, so be sure you use a loosely-woven setting)
3 tomatoes, quartered
Place 1 (4 ounce) jar LS tomato sauce in the bottom of a green glass or mason jar. Pour 1 cup heavy cream over the tomato, cover bottle with a large, round rim, and refill with water. Stir gently to keep the glass from boiling over high heat. Place lid on jar and chill until ready to use.
In a large bowl, carefully combine 1/2 cup frozen broccoli, 1/4 cup frozen carrots, and 1/2 cup frozen chives. Pour 1/4 cup tomatoes into pot and add the chives and broccoli. Stir gently, then season with salt and pepper to taste and serve immediately.
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