Creamy Cranberry Salad

• 3 cups fresh or frozen cranberries, thawed and coarsely chopped
• 1 can (20 oz) unsweetened crushed pineapple, drained
• 2 cups miniature marshmallows
• 1 medium apple, chopped
• Sugar substitute equivalent to 1/2 cup sugar, optional
• 1/8 teaspoon salt
• 1 (8 oz) carton frozen reduced-fat whipped topping, thawed
• 1/4 cup chopped walnuts (for more flavor, toasted walnuts)

 Directions: In a large bowl, combine the cranberries, pineapple, marshmallows, apple, sugar substitute and salt. Cover and refrigerate overnight.  Just before serving, fold in whipped topping and walnuts.