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| CHERRY TOMATO-BRUSSEL SPROUTS SALAD | |
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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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