2 pkgs. (10 oz.) frozen brussel sprouts
3/4 c. Italian dressing
1/2 pt. cherry tomatoes, cut in halves

Cook brussel sprouts as directed on package. Pour salad dressing over hot (drained) brussel sprouts, turning until well coated. Cool. Cover and refrigerate at least three hours. Add tomatoes to brussel sprouts and toss. Serve in lettuce cups if desired.