Tess' Salad - cooking recipe

Ingredients

1 pkg. lime Jell-O
1 pkg. lemon Jell-O
1 c. hot water
1 small can crushed pineapple
1 c. cottage cheese
1/2 c. Miracle Whip
1 c. sweet milk
1 c. nut meats
1 lb. pkg. cranberries
2 c. sugar
6 large oranges
1 Tbsp. honey
1/2 tsp. cinnamon
1 lb. mixed fresh greens (spinach and romaine, combined, are best)
1/2 c. thinly sliced red onion
1 c. thinly sliced radishes
1 c. toasted walnut halves (you can chop them, if you prefer smaller pieces)
3 Tbsp. olive oil
salt and pepper

Preparation

At least one hour ahead, peel and section the oranges.
Using a serrated knife, cut off the polar ends of the peel, then slice the peel off the sides.
If the orange is a \"ready to eat\" naval type, it will section easily by hand.
If not, use that same serrated knife to cut sections by going in one side of the membrane and out the other, releasing each orange section and leaving behind its lining.
Squeeze all excess juice from the remaining membrane into the bowl of orange tidbits.
Discard the membrane.
Pick out seeds, if necessary.
Drizzle honey and sprinkle cinnamon over the oranges-au-jus.
When you are done drizzling and sprinkling, cover the bowl and let it stand at room temperature at least one hour.