INGREDIENTS:1 3/4 lbs. carrots, coarsely shredded
1 lb. celery, finely diced
1 lb. onion, finely chopped
1 oz. parsley, chopped
½ Tbsp. salt, or more to taste
1 ½ cups prepared reduced-fat honey mustard dressing
48 canned pear halves, well drainedDIRECTIONS:1. Combine carrots, celery, onion, parsley and salt; stir in dressing until well mixed.
2. Mound ¼ cup carrot mixture into each pear half. Serve chilled.SERVINGS:48 servingsPHOTO CREDIT:Photo Credit: PNCPS (Pacific Northwest Canned Pear Serv