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.
I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.
Interactive questions, comments, suggestions, etc. can also be posted on this website.
Creative Cooking
By
Lydia Critchley
608-240-9773
creativecook@creativecookingbylydia.com
www.creativecookingbylydia.com
