Cranberry-Pineapple or Orange Salad

1 can (8 ounces) Jellied cranberry sauce,cut into 1/4-inch slices
1 can (8 1/2 ounces) Sliced pineapple, drained
Crisp salad greens

Arrange cranberry and pineapple slices on salad greens. Serve with mayonnaise or salad dressing if you like.

Yield: 2 servings

Variation:
Cranberry-Orange Salad:
Substitute 1 orange, pared and cut into 1/4-inch slices, for the pineapple.

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Creative Cooking
By
Lydia Critchley
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creativecook@creativecookingbylydia.com
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