Autumn Salad Recipe

  • 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
  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.