Cranberry Rice Salad

2 C. cooked rice, cooled

1/4 C. sugar

1 (16 oz) can whole berry cranberry sauce

1 (20 oz) can crushed pineapple or

pineapple tidbits, drained

1 (15 oz) can mandarin oranges, drained

1 container Cool Whip, thawed

1 C. chopped walnuts*

Mix all ingredients together in large bowl, reserving some of the mandarin oranges & chopped nuts, as garnish for top. Serve chilled over lettuce leaves or spooned into dessert bowls. Serves 10-12 *You can substitute pecans or dry roasted cashews in place of walnuts (or omit nuts, if desired)



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