1 lg. pkg. frozen brussel sprouts
1 basket cherry tomatoes
1 lg. jar button mushrooms
1 bottle red wine vinegar salad dressing

The night before, cook brussel sprouts according to directions on package; drain. Drain the mushrooms and put mushrooms and brussel sprouts into a bowl. Pour salad dressing over and toss; tightly cover. Refrigerate overnight.

Just before serving, add cherry tomatoes; toss and serve. Serves 8.