Ingredients 1 1/2 cups shredded carrots 1/3 cup chopped pecans 1/3 cup raisins 1/3 cup French dressing 1 (15 ounce) can pear halves 1/2 cup chopped pitted dates 1 (3 ounce) package cream cheese, softened 1 head green leaf lettuce, rinsed
Directions 1 In a medium bowl, combine carrots, pecans, raisins and enough French dressing to moisten. Mix lightly and chill.
2 Drain pears, reserving 2 tablespoons syrup. In a small bowl, combine reserved syrup, dates and softened cream cheese and mix until well blended.
3 Fill each pear half with cream cheese mixture. Spoon the carrot mixture onto 6 salad plates covered with lettuce leaves and place one pear half on each plate.
Makes 6 servings
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