2 (10 oz.) pkgs. frozen Brussels sprouts
3/4 c. oil and vinegar salad dressing
1/2 pt. cherry tomatoes, cut into halves

Cook sprouts according to package directions. Pour salad dressing over hot Brussels sprouts, turning each until well coated. Cool; cover and refrigerate 3 hours. Add tomatoes and toss. Serve in lettuce cups, if desired.