In a large bowl, combine the rice, pears, peppers, scallions, pecans, cranberries and parsley. Toss thoroughly to distribute the ingredients.
Add the Raspberry Dressing and stir gently to evenly coat. Cover the bowl and refrigerate the salad at least 2 hours before serving.
In a medium bowl, whisk the vinegar, pear juice, mustard, orange juice and zest together. Slowly drizzle in the oil in a steady stream, whisking continuously until the vinaigrette is emulsified and smooth. Season to taste with salt and pepper.
Makes 3-1/4 cups