Zubereitung

1. 1

   Set a large strainer or colander into a deep bowl.

2. 2

   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.

3. 3

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

4. 4

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

5. 5

   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).

6. 6

   Serve chilled or more towards room temperature if you prefer. Leftovers are great for breakfast the next day.