Ingredients: 2-3 orange,1 20 oz. can pineapple chunks in water (not syrup),3/4 cup sweetened whipped cream,1/2 cup chopped walnuts,2 16 oz. cans Whole Berry Cranberry Sauce
Instructions:
- Set a large strainer or colander into a deep bowl.
- Pour cranberries, pineapple and mandarin oranges (if using canned) into the strainer and drain for three to four hours, covered with plastic wrap and refrigerated.
- Add chopped walnuts and orange segments (if using fresh), and gently mix to combine.
- Transfer to a glass or crystal bowl to show off the pretty color of the salad.
- Spoon or pipe whipped cream on top of the salad around the edges (if using)The salad will hold in the refrigerator, covered, for 2 days so you can make it ahead. Dont do the whipped cream garnish until serving time (if using).
- Serve chilled or more towards room temperature if you prefer. Leftovers are great for breakfast the next day.
