Ingredients
2
packages (10 ounces each) frozen Brussels sprouts
3/4
cup reduced-calorie Italian dressing
1
cup cherry tomato, cut in half
Lettuce leaf
Preparation
Cook Brussels sprouts as directed on package; drain. Pour dressing over hot Brussels sprouts, turning each until well coated. Cover and refrigerate at least 3 hours.
Add tomatoes to Brussels sprouts; toss. Serve on lettuce leaves.
