Autumn Salad

1 ½ cups shredded carrots

⅓ cup chopped pecans

⅓ cup raisins

⅓ cup French dressing

1 (15 ounce) can pear halves

½ 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.