Orange-Pineapple Coleslaw

2 medium oranges
1/2 cup mayonnaise
1/2 cup Smucker's Pineapple Topping
1/4 teaspoon salt
4 cups finely shredded cabbage

Peel 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.