2 (10 oz.) pkgs. frozen Brussels sprouts
1/4 c. vinegar
1/4 c. vegetable oil
1 1/2 tsp. dried chervil leaves
1 tsp. salt
1/4 tsp. pepper
1 tomato
Spinach leaves
Snipped parsley

Cook Brussels sprouts as directed on package; drain. Shake vinegar, oil, chervil, salt and pepper in tightly covered jar. Pour over hot Brussels sprouts, turning each until well coated. Cover and refrigerate at least 3 hours.

Just before serving, cut tomato into wedges; toss with Brussels sprouts. Serve on spinach; sprinkle with parsley. 6 servings.