2 (10 oz.) pkgs. frozen brussels sprouts OR 1 1/2 lbs. fresh brussels sprouts
3/4 c. bottled oil and vinegar dressing
1/2 pt. cherry tomatoes
6 to 8 lettuce cups

Cook brussels sprouts as directed on package. Pour salad dressing over hot brussels sprouts, turning each until well coated. Cool; cover and refrigerate at least 3 hours. Cut tomatoes into halves; add brussels sprouts and toss. Serve in lettuce cups. 6 to 8 servings.