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