Using a vegetable peeler cut the carrots lengthwise into thin ribbons or slices. Quarter, core, and stem the pears. Using a knife, slice into very thin strips. Place the carrot and pear slices in a large bowl with the chopped parsley.

In a blender combine the white wine, curry powder, honey, salt, and pepper and blend to combine. With the machine running add the olive oil. Pour the dressing over the carrots and pears. Toss to combine and serve immediately.

Serves: 4; Calories: 264; Total Fat: 15 grams; Saturated Fat: 2 grams; Protein: 2 grams; Total carbohydrates: 34 grams; Sugar: 20 grams; Fiber: 8 grams; Cholesterol: 0 milligrams; Sodium: 600 milligrams