Mixed Greens, Pineapple and Raspberry Salad

8 cups mixed greens
1/2 red onion, thinly sliced
1/4 red bell pepper, julienned
1/4 green bell pepper, julienned
1 cup celery slices
1 can pineapple tidbits
toasted pecans

Place greens on individual plates. Top with onion, peppers, celery and pineapple. Drizzle with Raspberry Vinaigrette; sprinkle with toasted pecans. Serve immediately

Raspberry Vinaigrette:
1/3 cup raspberry preserves
1/4 cup vegetable oil
4 tsp rice wine vinegar
1/4 tsp cider vinegar
1 Tbsp dry white wine
1 tsp prepared mustard
salt and pepper to taste

Place preserves in blender; gradually blend in oil. Add rice wine vinegar, cider vinegar, wine and mustard. Taste, then add salt and pepper as desired. Refrigerate until ready to use.