Orange-Pineapple Coleslaw

2 medium oranges
1/2 C. mayonnaise
1/2 C. Smucker’s Pineapple Topping
1/4 t. salt
4 C. finely shredded cabbage

Peal oranges. Over medium bowl, with a small sharp knife, cut between orange sections. Reserve orange sections. Add mayonnaise, topping and salt to the orange juice in bowl; stir to blend well. Add cabbage and orange sections and toss lightly. Refrigerate at least one hour before serving.
Makes four servings.