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
In a medium bowl, combine carrots, pecans, raisins and enough French dressing to moisten. Mix lightly and chill. Drain pears, reserving 2 tablespoons syrup. In a small bowl, combine reserved syrup, dates and softened cream cheese and mix until well blended. 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.
