No-Cook Cranberry Salad

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   1) 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.

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   2) Add chopped walnuts and orange segments (if using fresh), and gently mix to combine.

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   3) Transfer to a glass or crystal bowl to show off the pretty color of the salad.

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   4) Spoon or pipe whipped cream on top of the salad around the edges (if using)

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   The salad will hold in the refrigerator, covered, for 2 days so you can make it ahead. Don't 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.