Fruit Salad with Blackberry - Basil Vinaigrette

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We had this fabulous salad for Easter as well and I can't wait to make it again and perhaps top with Shrimp or Chicken - it would be great for a luncheon as well. There were no leftovers with this one!
It's from Southern Living April 2004.
SALAD INGREDIENTS
8 cups gourmet mixed salad greens

1 1/2 cups sliced mango                               
1 1/2 cups pink grapefruit segments               
 
1 1/2 cups sliced fresh strawberries                               
1 cup fresh blackberries                               
1 large avocado, sliced                               
Blackberry-Basil Vinaigrette-see recipe below
 
Place salad greens and next 5 ingredients in a large bowl, and gently toss. Serve immediately with Blackberry-Basil Vinaigrette.
 
 
1/2 (10-ounce) jar seedless blackberry preserves
1/4 cup red wine vinegar
6 fresh basil leaves
1 garlic clove, sliced
1/2 teaspoon salt
1/2 teaspoon seasoned pepper
3/4 cup vegetable oil
  • Pulse blackberry preserves, red wine vinegar, and next 4 ingredients in a blender 2 or 3 times until blended. With blender running, pour vegetable oil through food chute in a slow, steady stream; process until smooth.               
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