From Sandi's Recipe File - Brussels Sprouts and Tomatoes

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"From Sandi's Recipe File"

Recipe Source:
Salads For Every Occasion
The Betty Crocker Recipe Card Library

Brussels Sprouts and Tomatoes

Amount	Ingredient
2 packages (10 ounces each)	frozen Brussels sprouts
3/4 cup	bottled oil and vinegar salad dressing
1/2 pint	cherry tomatoes
6 to 8	lettuce cups

Preparation Tips:

Cook Brussels sprouts as directed on package. Pour salad ressing over hot Brussels sprouts, turning each until well coated. Cool; cover and refrigerate at least 3 hours.
Cut tomatoes into halves; add to Brussels sprouts and toss. Serve in lettuce cups. 6 to 8 servings.
For fresh Brussels sprouts, use 1 1/2 pounds. Remove any discolored leaves, cut off stem ends and wash thoroughly. Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add Brussels sprouts. Cover and heat to boiling; cook 8 to 10 minutes or until tender. Drain.

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