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
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