1 lb. frozen Brussels sprouts, halved 1 lb. cherry tomatoes, halved 1 packet (1.05 oz.) fat-free Italian salad dressing mix 1/4 C. balsamic vinegar 3 T. + 1/2 C. water
Boil Brussels sprouts for 5-7 minutes. Drain and transfer to mixing bowl. Add tomatoes. Prepare salad dressing according to package directions, using balsamic vinegar and water. Pour salad dressing over vegetables and mix well. Refrigerate overnight.