2 pkg. (6 oz.) frozen brussel sprouts
3/4 c. bottled oil & vinegar salad dressing
1/2 pt. cherry tomatoes
6-8 lettuce cups

Cook sprouts as directed on package. Pour salad dressing over hot sprouts, turning each until well coated. Cool. Cover and refrigerate 3 hours. Cut tomatoes into halves. Add brussel sprouts and toss. Serve in lettuce cups.