1 can (16-oz) whole-berry cranberry sauce
1 can (11-oz) mandarin oranges, drained
1 carton (8-oz) frozen whipped topping, thawed
1/2 tsp grated orange peel
1/2 cup pecan halves, toasted
lettuce leaves for serving, optional
In a large mixing bowl, combine the pineapple, cranberry sauce, and oranges.
Fold the whipped topping and orange peel into the cranberry mixture.
To serve, arrange pecan halves on salad. For individual servings, place on lettuce leaves if desired.
This is another of my recipes from the 1990s. I'm sure it is from a Reiman Publication, probably TOH.
Note: File Photo