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CHERRY TOMATO-BRUSSEL SPROUTS SALAD 
10 oz. frozen Brussel sprouts
1/2 c. oil & vinegar dressing or Italian dressing
1 c. cherry tomatoes
Lettuce leaves

Cook Brussel sprouts as directed on package; drain. Pour dressing on hot Brussel sprouts. Cover and refrigerate at least 3 hours. Cut tomatoes into halves and add to Brussel sprouts and toss. Serve on lettuce leaves.
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