1 1/4 lbs. sm. brussel sprouts, cleaned, cut in half

Add to boiling water, uncovered, 7 minutes just crisp tender. Blanch and drain immediately.

DRESSING:

1 tsp. prepared mustard
1 tsp. Worcestershire sauce
1 tsp. sugar
1 tsp. salt
1/2 tsp. basil
1/4 tsp. thyme
1/4 tsp. pepper
1/4 c. red wine vinegar
1 c. salad oil

Transfer drained sprouts to bowl. Marinate 4 hours or overnight. Add 2 cups cherry tomatoes, cut in halves and 1/2 cup sliced green onions. Stir. Holds well on buffet. Serves 4-6.