Brussel Sprouts and Tomatoes

2 pkgs. (10 oz each) frozen brussel sprouts
3/4 cup bottled oil and vinegar salad dressing
1/2 pint cherry tomatoes
6 to 8 lettuce cups
6-8 servings
Cook brussel sprouts as directed on package.
Pour salad dressing over hot brussel sprouts, turning each until well coated.
Cool; cover and refrigerate at least 3 hours.
Cut tomatoes into halves; add to brussel sprouts and toss.
Serve in lettuce cups.