PEAR UP CARROT SALAD
Yield: 48 servings

INGREDIENTS

1-3/4 lbs. (2 qts.) Carrots, shredded coarsely
1 lbs. (1 qt.) Celery, diced finely
1 lbs. (1 qt.) Onion, chopped finely
1 oz. (1 cup) Parsley, chopped
1/2 Tbsp. or to taste Salt
1-1/2 cups Prepared Reduced-Fat Honey Mustard dressing
48 Pacific Northwest Canned Pear Halves, drained

METHOD
Combine carrots, celery, onion, parsley and salt; stir in dressing until well mixed. Mound 1/4 cup carrot mixture on each pear half.

NUTRITION (Per Serving)
Calories: 68,   Calories from Fat: 11,   Fat: 1g,   Saturated Fat: 1g,
Cholesterol: 0mg,   Sodium: 161mg,   Carbohydrate: 15g,   Dietary Fiber: 2g,
Sugar: 11g,   Protein: 1g,   Vitamin A: 134% DV,   Vitamin C: 5% DV,
Calcium: 1% DV,   Potassium: 4% DV,   Iron: 2% DV