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

Cook brussels sprouts as directed on package. Pour salad dressing over hot brussels sprouts, turning each until well coated. Cool. Cover and refrigerate at least 3 hours. Add tomatoes to brussels sprouts and toss. Makes 8 servings.